Sweet & Sour Chicken
This is a very simple version of Sweet & Sour Chicken which requires no deep-frying and is just as tasty as the Cantonese version.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 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.
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.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 326 16%
Calories from Fat 130
Total Fat 14.5g 22%
Saturated Fat 2.5g 12%
Unsaturated Fat 11.1g
Amount Per Serving       % Daily Value
Total Carbohydrate 21.1g 7%
Dietary Fibre 2.0g 8%
Sugars 14.5g
Protein 28.7g 57%
Cholesterol 87.5mgs 29%
Percent Daily Values based on a 2,000 calorie diet.