Simple sweet and sour chicken
An average of 3.0 out of 5 stars from 7 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
You'll be able to whip this sweet and sour chicken recipe up in less time than it takes to phone for a takeaway. And it's healthier, too!
Ingredients
- 2 tbsp vegetable oil
- 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
- 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
- 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
- thick thumb-size piece of fresh ginger, peeled and finely chopped
- 6 garlic cloves, chopped
- 1x220g can water chestnuts, drained and sliced
- 1 bunch spring onions, cut into 2.5cm/1in pieces
- 1 small can sliced pineapple, drained and cut into chunks (optional)
- ground white pepper
For the sauce
- 1 tbsp soft light brown sugar
- 2 tbsp rice vinegar
- 3 tbsp rice wine or dry sherry
- 2 tbsp dark soy sauce
- 175 ml/6fl oz chicken stock
- 2 tbsp tomato purée
- 2 tbsp cornflour mixed with 2 tbsp water
- 2 tbsp water
Method
Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds.
Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.
