Sweet And Sour Chicken
This delightful sweet and sour chicken with pineapple recipe brings together tender chicken pieces, colorful vegetables, and a flavorful sauce that will have your taste buds dancing. The combination of tangy pineapple, rich soy sauce, and a hint of heat from the chilli flakes creates a harmony of flavors that is both comforting and satisfying. Whether you serve it over a bed of fluffy rice or enjoy it on its own, this dish is sure to become a favorite at your dinner table.
— Constant Cookbook
Ingredients
- 1 x 425g/15oz can pineapple
- 2 tbsp cornflour
- 2 tbsp dark soy sauce
- 2 tbsp white wine vinegar
- 2 tbsp soft light brown sugar
- 2 tbsp tomato ketchup
- ½ tsp dried chilli
- 2 boneless, skinless chicken breasts
- 2 tbsp sunflower oil
- 1 medium onion
- 2 peppers
- 1 x 225g/8oz can water chestnuts
- 2 garlic
- 25g/1oz piece fresh root ginger
- freshly ground black pepper
Instructions
- To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice â you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
- Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally.
- Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30â60 seconds.
- Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4â6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 288kcal
- Carbohydrate Content: 38g
- Fat Content: 7g
- Fiber Content: 3g
- Protein Content: 20g
- Saturated Fat Content: 1g
- Sugar Content: 29g
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