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Simple sweet and sour chicken

Simple sweet and sour chicken

Total Time
40 min
25 min
15 min
This simple sweet and sour chicken recipe is a traditional Chinese favourite that you can make easily at home. The dish features tender pieces of skinless chicken breast, stir-fried with fresh red chilli, garlic, and ginger, and served with cooked white rice and trimmed green shallots. To create the perfect flavour, we combine tomato sauce, caster sugar, soy sauce, white wine vinegar, cornflour and canned pineapple. The recipe takes just over 30 minutes so you'll have dinner on the table in no time.


Tomato sauce (ketchup)

½ cup(s), (125ml)

Caster sugar

2 tbs

Reduced salt soy sauce

2 tbs


2 tbs, white wine


2 tsp

Canned pineapple in natural juice, drained

220 g, (½ cup)

Olive oil

1 tbs

Skinless chicken breast

400 g, (450g fat trimmed), cut into 2.5cm pieces

Fresh red chilli

1 whole, deseeded, thinly sliced

Fresh ginger

15 g, (3cm piece), peeled, cut into matchsticks


2 clove(s), crushed

Red onion

1 small, cut into thin wedges

Red capsicum

1 small, cut into 2.5cm pieces

Green capsicum

1 small, cut into 2.5cm pieces

Sugar snap peas

150 g, trimmed

Cooked white rice

2 cup(s), (340g)

Green shallot(s)

2 tbs, trimmed


  1. Combine tomato sauce, sugar, soy sauce, vinegar, cornflour, pineapple and retained juice in a small bowl. Set aside.
  2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl.
  3. Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened.
  4. Return chicken mixture to wok with sauce mixture and sugar snap peas. Stir-fry for 2–3 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with rice and shallots.