Simple sweet and sour chicken
11
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Tomato sauce (ketchup)
½ cup(s), (125ml)
Caster sugar
2 tbs
Reduced salt soy sauce
2 tbs
Vinegar
2 tbs, white wine
Cornflour
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
Garlic
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
Instructions
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.
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