Sweet & Sour Chicken
Author: 4WzWe_fzFLw
This is a very simple version of Sweet & Sour Chicken which requires no deep-frying and is just as tasty as the Cantonese version.
  • 500 g (1 lb) chicken cut into cubes
  • 1 green capsicum, deseeded and chopped coarsely
  • 2 carrots, peeled and sliced
  • 1 small tin of pineapple chunks (about 250 g/8 oz undrained weight)
  • 1 garlic clove, crushed
For the sauce
  • The juice from the tin of pineapple
  • 4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornflour (corn starch)
  • 1 tbsp sugar
  • 1 tsbp tomato ketchup
  • Pinch of salt
  • 3 tbsp vegetable oil
  1. Prepare the sauce: Add the cornflour into the juice from the pineapple and whisk until smooth. Add in the remaining sauce ingredients and whisk together.
  2. Heat the oil in a wok or frying pan over a medium-high heat. Stir-fry the chicken until browned.
  3. Add in the carrot, the capsicum and the garlic and stir-fry for 2 minutes.
  4. Add in the pineapple and the sauce. Bring to the boil and allow to cook for a couple of minutes to thicken the sauce. Serve.
Calories: 326 Fat: 14.5 Sugar: 14.5 Fiber: 2.0 Protein: 28.7 Cholesterol: 87.5
Titli's Tips
The best tins of pineapple to get are those where the pineapple is in pineapple juice. This helps to give a tangy taste to the sauce.
Recipe by Titli's Busy Kitchen at https://titlisbusykitchen.com/recipe/sweet-sour-chicken