Serving amount:
  • Half chicken
  • 1 toasted cashews sachet
  • 1 jasmine rice sachet
  • 1 sesame seeds sachet
  • 1 ATLAS sweet & sour sauce
  • 1 brown onion
  • 1 carrot
  • 1 turnip
  • 1 green capsicum
  • 1 red capsicum
  • 1 garlic shoots bunch*
  • 1 spring onion bunch*

Pantry staples: Salt, oil (sesame oil preferred) 

Allergens: Soy, onion, sesame, nuts (cashews)

Specialised equipment: Lined baking tray, brush 

Chef's note: Back in the 7th Century, the first known recording of a sweet and sour dish in China was during the Tang Dynasty when the Emperor visited his Chancellor’s home and was served sweet and sour spare ribs. The sweetness came from sugar and the sourness came from vinegar. 

* Spring onion and garlic shoots may be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 190C fan forced. Wash the vegetables. Finely slice the turnip stems and set aside the leaves. Cut the turnip bulb into wedges. Deseed and cut three quarters of the capsicum into batons. Thinly slice the remaining. Cut the onion into wedges. Peel and thinly slice or grate half of the carrot. Cut the remaining into thick slices. Thinly slice 1 spring onion* per 2 people. Trim and cut 1 spring onion per 2 people into thirds. Thinly slice 1 teaspoon per person of the garlic shoots*. 

2. Cook the chicken 

Place the chicken, skin side up, on a lined baking tray. Brush with a layer of the sweet and sour sauce and place into the preheated oven for 5 minutes to start the cooking process. 

3. Add the turnip and onion 

Remove the chicken from the oven and add the turnip bulb and onion. Brush a layer of the sweet and sour sauce onto the chicken and vegetables and place in the oven for a further 10 minutes. Remove the chicken from the oven and add the carrot. Brush a layer of the sweet and sour sauce onto the chicken and vegetables and place in the oven for a further 10 minutes. 

4. Blanch the turnip tops 

Meanwhile, bring a saucepan of water to the boil. Add the turnip leaves and blanch for 1 minute or until soft. Remove the turnip leaves and keep the water boiling. 

5. Cook the rice 

Wash the rice in cold water until the water runs clear. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. Once cooked, strain through a sieve. 

6. Add the capsicum 

Remove the chicken from the oven, add the capsicum batons and the spring onion thirds. Brush the final layer of the sweet and sour sauce onto the chicken and vegetables, sprinkle with half of the sesame seeds and cook in the oven for 5 minutes or until the chicken is cooked through. Season to taste. 

7. Make the salad 

Meanwhile, combine the turnip stems, thinly sliced carrot, thinly sliced capsicum, garlic shoots, remaining sesame seeds and half of the thinly sliced spring onion. Dress the salad and season lightly with salt and pepper. If you have sesame oil, its a great option for the salad, otherwise another oil with suffice. 

8. To serve 

Cut the chicken into even portions. Divide the chicken, roasted vegetables, rice, turnip leaves and salad between serving plates. Top with the toasted cashews and the remaining thinly sliced spring onion.