Sweet ‘n’ Sour Chicken Manchurian with Fried Brown Rice

So, it’s the weekend. You’ve already worked five days, and you’ve been putting your best efforts to maintain your fat intake and exercise. You’re bored of cooking the same curries and daals (lentils) daily. Why not try this delicious sweet ‘n’ sour, hot Chicken Manchurian with the flavourful Brown Rice.

The Dish:

I used to believe Chicken Manchurian as the traditional Chinese cuisine in the past, but since I learned cooking and understanding different cuisines, I began having doubts.

The spice we use in the Chicken Manchurian recipe makes it different from the authentic Chinese food. Chicken Manchurian is an Indo-Chinese cuisine and most popular for lunch/dinner time.

The Nutritions:

The recipe I’m sharing with you is full of nutrition and vegetables. Not only this recipe involves a negligible amount of oil and ghee, but also it will leave a flavor in your mouth even after you serve with the brown rice.

I prefer using Brown Rice over White Rice due to its nutritional benefits. A brown rice is a raw form of rice, basically, so it contains all the essential nutrients such as fiber, vitamins, and minerals, which the White Rice lacks due to its processing. According to Healthline, Brown rice is a whole grain, and the whole-grain foods are believed to reduce cholesterol and risk of stroke and other heart diseases.

The Choice of Meat

I’ve always used Chicken for cooking a Manchurian at home, though you have a choice of meat: Beef, Mutton, Prawn. If you’re cooking the Manchurian for the maximum health benefits, Chicken is the best and easiest option to choose from.

A Vegetarian Manchurian is also highly recommended. The Manchurian sauce and the whole cooking process are the same for both Chicken and Vegetable Manchurians, apart from the vegetable balls. I’ll share my recipe for Vegetarian Manchurian some other day. If you’re interested in learning how to make a Vegetable Manchurian, I’ve found an easy recipe here.

So, without wasting any more time, let’s begin the recipe:

Chicken Manchurian with Fried Brown Rice

  • Servings: 3-4
  • Rating: ★★★★★
  • Print

The flavoursome Indo-Chinese Easy to make cuisine


Cuisine Type: Indo-Chinese
Course: Lunch/Dinner
Diet: Non-Vegeterian
Meat choice: Beef/Lamb/Prawn
Equipment: A Stir Fry Wok, A Fry Pan, A cooking pot for rice

Ingredients

    For Chicken Marinade
  • 1/2 kg Chicken Breast Fillet (small pieces)
  • 1 tsp Soy Sauce
  • 1 tsp Ketchup
  • 1 tsp Sweet Chilli Sauce
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Chinese Salt (Ajinomoto)
  • 1/2 tsp Vinegar
  • 1 egg
  • 2 tbsp Cornflour
  • For Manchurian Sauce

  • 1/2 tsp of Olive Oil
  • 2 Garlic Cloves (finely chopped)
  • Salt to taste
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Chilli Flakes
  • 1 tsp Black Pepper
  • 1/2 tsp Soy Sauce
  • 1 tsp Vinegar
  • 1/2 tsp Sweet Chilli Sauce
  • 2 tbsp Tomato Ketchup sauce
  • 1/2 tsp Chinese Salt (Ajinomoto)
  • 1 tbsp Brown Sugar
  • 2 tbsp Cornflour
  • For Fried Brown Rice:

  • 1 1/2 cups Brown Rice
  • 1/2 tsp Olive Oil
  • 1/2 tsp ginger and garlic paste
  • 1 tsp black pepper
  • Salt to taste
  • 1/2 tsp Chinese Salt (Ajinomoto)
  • 1 tbsp Soy Sauce
  • 1 egg
  • Vegetables for Sauce:

  • 1 1/2 Medium size Capsicums (Diced)
  • 1 Onion (Large Dice)
  • Vegetables for Fried Rice
  • 1 chopped capsicum for Fried Rice
  • 1 cup Spring Onion
  • 1/2 can of Corns
  • 1 cup of Cabbage

Directions

  1. First, mix all the ingredients in chicken pieces and keep in the fridge for 10 minutes.
  2. Pan fry until evenly cooked.
  3. To prepare Manchurian Sauce

  4. In a stir fry Wok, add olive oil and chopped garlic and stir for 30 seconds.
  5. Add all ingredients for sauce (except Cornflour) into the stir fry wok and mix evenly.
  6. Add fried chicken into the sauce and mix 1/2 cup of water. Boil well.
  7. In a separate cup, mix cornflour and water well.
  8. Add liquid cornflour into the boiling sauce and stir well until it appears dense.
  9. Add capsicums and onions into the sauce and leave on low flame for 5 min.
  10. Garnish with spring onions.
  11. To prepare Brown Fried Rice

  12. In a pot, mix olive oil and ginger garlic paste for 1 min on low flame
  13. Add pre-boiled brown rice in the pot and mix well.
  14. Fry vegetables and scrambled eggs separately in a pan for 1 min on high flame and add them to the rice.
  15. Add ingredients for rice into the pot and mix well.
  16. Cover on low flame for 10-15 min.
  17. Serve hot.

Tips

  1. Leave marinated Chicken in the fridge for at least 30 minutes for the best crisp.
  2. Do not overcook chopped garlic or ginger garlic paste.
  3. Fry every vegetable in a separate pan.
  4. Absorb any moisture from the vegetables into the tissue to avoid sogginess.

I hope you try this recipe and let me know your thoughts in the comments below.

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Author: SanAsh

Hi! We're Sana and Ashar, and welcome to our Health+lifestyle blog. We're a couple from Australia who are hoping to inspire people to adopt and maintain a Healthy Lifestyle. HEALTHY BODY, HAPPY MIND!!

8 thoughts

  1. I’ve never heard of this dish but it sounds and looks delicious! I will have to try it one day. Thanks for sharing. 🙂

    Like

  2. I can’t wait to give it a try…actually we don’t put the marinated chicken in the fridge. It is something new. We all love chicken manchurian with fried rice prepared with basmati rice. Now will try with brown rice also..Thanks for sharing!

    Like

    1. I’m so glad that you’ll give it a go!
      The cold temperature of the fridge will make the marinated chicken crispier. So that’s a tip!
      Let me know how did you go with the Brown Rice! 🙂

      Like

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