Healthier sweet and sour chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 tsp vegetable oil
- 2 chicken breastscut into bite-sized pieces
- 1 green pepperdiced
- 1 red pepperdiced
- 2 spring onionscut into 3cm pieces
- 2 cloves garlicfinely chopped
- a thumb-sized piece gingerfinely chopped
- 100g tinned pineapple chunks
- to serve basmati rice
SWEET AND SOUR SAUCE
- 1 tbsp cornflour
- ½ tbsp soft light brown sugar
- 2 tbsp from the tin pineapple juice
- 1 tbsp dark soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp tomato ketchup
Nutrition: per serving
- kcal534low
- fat9.7glow
- saturates0.9g
- carbs69.9g
- sugars24g
- fibre5.7g
- protein39ghigh
- salt1.4g
Method
step 1
Heat the vegetable oil in a wok over a high heat and cook the chicken for 5 minutes until caramelised, then scoop out onto a plate. Stir-fry the peppers and spring onions for 5 minutes until charred. Add the garlic and ginger, and cook for 1 minute.
step 2
Put the cornflour and sugar into a small bowl, stir in the pineapple juice, soy and vinegar until smooth, then add the ketchup and 100ml of water. Pour into the pan, add the chicken and cook for 5-10 minutes or until the sauce has thickened and the chicken is cooked through. Stir through the pineapple chunks for the final 2 minutes of cooking to warm through.
step 3
Serve with basmati rice.
