Sweet & Sour Chicken Dippers

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

Bring a large pot of water to the boil and cook the basmati rice according to the pack instructions. Drain and set aside.

Oven bake or grill the Chicken Dippers according to the pack instructions.

Over medium to high heat, add 120ml of the cold water, the vinegar and the sugar to a medium sized sauce pan and cook for a couple of minutes, stirring well until the sugar has dissolved. Add the ketchup and soy sauce. Allow to cook until bubbling, stirring occasionally.

Mix the corn flour and remaining cold water together to form a paste. Add a little at a time to the bubbling mixture, stirring each time and it will start to thicken up. If you would prefer it to be thicker, add more of the corn flour mixture. If it gets too thick, just add a little water to the sauce.

Steam the four Birds Eye, Family Vegetable Steam Bags according to the pack instructions.

Place the rice and steamed vegetables into large pasta bowls with the Chicken Dippers on top and finish with a little sauce on one side of the dish. For a bit of fun, use chopsticks!