Ingredients

• 1 tablespoon olive oil
• 500g Coles RSPCA Approved Chicken Breast Fillets, quartered
• 1 large brown onion, thinly sliced
• 8 garlic cloves, finely chopped
• 1 tablespoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 cup (125ml) soy sauce
• 1/2 cup (125ml) white vinegar
• 1/3 cup (80ml) rice wine vinegar
• 1 tablespoon white sugar
• 3 spring onions, thinly sliced

Fragrant jasmine rice

• 1 tablespoon peanut oil
• 1 tablespoon grated ginger
• 1 garlic clove, grated
• 1 1/2 cups (300g) SunRice Jasmine Rice, rinsed

Method

• Step 1 To make fragrant jasmine rice, heat the peanut oil in a large saucepan over medium heat. Add ginger and garlic and stir-fry for 1 min or until fragrant. Add the rice and stir for 1 min to coat. Add 2 cups (500ml) water and cook the rice according to packet directions.
• Step 2 Meanwhile, heat oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook, turning, for 5 mins. Add onion, garlic, garlic powder and pepper, and cook for 3 mins until the chicken is browned and the onion is soft.
• Step 3 Add soy sauce, white vinegar and rice wine vinegar and use a wooden spoon to stir, scraping the pan to dislodge any bits that have cooked onto the base. Reduce heat to medium-low, cover and simmer for 15 mins or until the chicken is cooked through.
• Step 4 Add the sugar and stir until dissolved. Simmer, uncovered, for 5 mins or until the sauce has reduced to about 1 1/2 cups.
• Step 5 Divide jasmine rice and chicken mixture among serving plates. Top with spring onion to serve.