Created in 2014, Carpe Diem Emmie is a Midlands based Lifestyle, Theatre and Travel blog. Ran by Emmie, a 28 year old woman based in rural Leicestershire.

In the day Emmie works in a primary school where she is passionate about inclusion and mental health. In the evening she escapes to the cultural world.

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*Chinese New Year Inspired Dish with Tilda Rices.

Chinese food is one of my ultimate favourites and recently there were Chinese New Year celebrations so Jordan decided on creating a chinese dish to celebrate over the weekend. Jordan really enjoys cooking in our household so he'll often be in there rustling up a delicious meal for us to have and this Sweet and Sour Chicken dish was no different.

We were kindly sent over some *Tilda Rice pouches recently and I had been awaiting an excuse to use them for a blog post, what better way then with Chinese New Year! Jordan has written this recipe down for you, it's really quick to make and a really delicious meal for a dinner party or for when your loved one comes home from work. We finished ours off with some prawn crackers and it was delicious!

For the chicken: 
·         Chicken breasts (about 1 and a half per person)
·         Salt and Pepper
·         1 tsp Garlic Powder
·         1 Cup of Flour
·         1 tsp soy sauce

For the Sauce;
·         2 tbs oil
·         1 onion
·         2 large cloves of garlic, minced
·         1 bell pepper (red or green)
·         1 carrot, thinly sliced
·         2 pineapple rings diced
·         1/3 cup cider vinegar
·         1 tbs soy sauce
·         1/4 cup ketchup
·         1/2 cup sugar

Plus the Tilda Rice of your choice, I went for the Mushroom Rice whilst Jordan opted for the
Pure Basmati Rice.

01. Cut the chicken into thick cube shapes and prepare the veg as desired (thick chunks or thinly sliced).

02. Crush the garlic cloves and then finely dice.

03. Mix together the flour with 1 cup of water and mix until he reaches a smooth consistency, season with salt, pepper and the garlic powder.

04. Add the soy sauce and then the chicken to the batter, stir well to coat the chicken and set aside. Use your hands to make sure the chicken is well covered in enough batter. 

05. Add enough oil to the wok to half cover a piece of chicken, turn heat to high. Fill a bowl with flour, remove chicken from batter in batches and coat in the flour before adding to the wok once the oil is hot enough to make it sizzle. Cook in batches until all chicken is cooked through with a golden- brown skin. Be sure to let the oil get back up to temperature after each batch or the chicken won't fry properly.

06. Once all of the chicken is cooked, remove the oil and wipe the wok clean. 

07. Mix together the cider vinegar, soy sauce, ketchup and sugar and stir thoroughly.

08.Place a wok over medium to high heat and add the oil, once hot add the garlic and fry until fragrant (about 2 mins) then the veg and cook for 1-2 mins before adding the sauce, stirring well. 

09. Finally add back in the chicken and heat all till hot through. 

10. Pop your Tilda Rice into the microwave for 2 minutes and serve on the bottom of your dish before adding your Sweet and Sour Chicken! 

*Collaborative Post. Images and words are my own.


  1. This looks amazing! Feel free to remind Jordan he can make this when I'm round ;) Love all the step by step photos! xx


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