Sweet and sour chicken
I got this recipe for the Hairy Bikers Dieters book, so when I have this for dinner, it always feel like I’m eating a healthier version of my favourite takeaway. It’s so quick and simple it is to make, it’s amazing.
What goes well alongside this dinner?
A simple plain boiled rice with some shop bought prawn crackers are just perfect to serve alongside this dinner.
Sweet and sour chicken
Ingredients
- 3 large chicken breasts, cut into cubes
- 2 tbsp vegetable oil
- ¼ tsp onion granules or 1 onion cut into chunks
- 2 peppers, deseeded and cut into chunks
- 2 garlic cloves, peeled and crushed
- 1 tsp ginger puree
- black pepper for seasoning
- 225 g water chestnuts, optional
For the sauce
- 425 g tinned pineapple, drained and reserve all the juice
- 2 tbsp cornflour
- 150 ml water
- 2 tbsp tomato ketchup
- 2 tbsp dark soy sauce
- 2 tbsp white wine vinegar
- 2 tbsp soft brown sugar
- ½ tsp dried chilli flakes
Instructions
- First make the sauce. Drain the pineapple in a sieve over a bowl and keep all the juice – this will be needed for the sauce.
- Put the cornflour in a small bowl and stir in 2 tbsp of pineapple juice and mix together so there are no lumps.
- Add the mixed cornflour to the remaining juice, along with the water, soy sauce, vinegar, sugar, ketchup and chilli flakes, stir and set aside.
- Heat some oil in a frying pan and add the chicken (this might need to be done in batches depending on the size of your frying pan) and fry until colour on all sides. Set aside.
- Fry the peppers and onion granules (or chunks) for a few mins until slightly softened. if using, add the chestnuts and stir. Return the chicken to the pan. Add the garlic, ginger, pineapple chunks and stir for a minute.
- Give the sauce a stir then add to the pan with the chicken and vegetables, stir well and season and then simmer whilst you cook the rice.
- Cook the rice according to the packets instructions.
- Check the chicken is cooked, serve with the rice and shop bought prawn crackers.