Sweet & Sour Chicken & Veg
This colorful and vibrant sweet and sour chicken stir-fry is a delightful dish that brings together tender chicken slices, crunchy vegetables, and a luscious sweet and tangy sauce. The combination of pineapple, peppers, carrots, and baby corn creates a harmonious blend of flavors and textures, making each bite a pleasure for your taste buds. Serve this delicious stir-fry over a bed of fluffy rice for a satisfying and flavorful meal that is sure to please everyone at the table.
— Constant Cookbook
Ingredients
- 425g can pineapple chunks, drained, juice reserved
- 2 tbsp each tomato ketchup , malt vinegar and cornflour
- 1 tbsp vegetable oil
- 1 onion , chopped
- 1 red chilli , deseeded and sliced
- 1 red and green pepper , chopped
- 2 carrots , sliced on the diagonal
- 2 skinless chicken breasts , thinly sliced
- 125g packs baby corn , sliced lengthways
- 2 tomatoes , quartered
- cooked rice , to serve
Instructions
- Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml – add water or stock if you’re short.
- Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
- Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 230 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.26 milligram of sodium
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