Meat mains
Sweet and sour chicken
Tender strips of pan-fried chicken in a sweet and tangy sauce. This homemade version of China's wildly popular sweet and sour chicken has no takeaway nasties and makes a lovely dinner. Serve this dish with brown rice noodles or rice.
Ingredients
- 2 tbsp olive oil
- 2 skinless chicken breasts, cut into strips
- 1 carrot, peeled and cut into strips
- 1 red pepper, deseeded and cut into strips
- 1 garlic clove, crushed
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp cornflour
- 3 tbsp soy sauce
- 3 tbsp water and 200ml extra
- 1 tbsp light brown sugar
- 1 tbsp rice or white wine vinegar
- ½ small pineapple, peeled and cut into chunks
- large handful beansprouts (optional), or try using some of our mixed sprouted seeds
Method
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Step 1
Heat the oil in a large pan, then add the chicken and fry until lightly browned on both sides.
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Step 2
Add the carrot, pepper, garlic and ginger. Fry for another couple of minutes.
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Step 3
In a small bowl, mix the cornflour, soy, 3 tablespoons of water, plus the sugar and vinegar, and add it to the chicken along with the pineapple.
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Step 4
Add a further 200ml of water, bring to the boil, reduce the heat and simmer for another couple of minutes, making sure that the chicken is cooked through (no pink juices).
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Step 5
Add the beansprouts if using, stir to combine and serve.
