Healthier sweet and sour chicken

Name: Healthier sweet and sour chicken
Total time: 25 min
Yield: serves 2
Ingredients: vegetable oil 2 tsp; chicken breasts 2, cut into bite-sized pieces; green pepper 1, diced; red pepper 1, diced; spring onions 2, cut into 3cm pieces; garlic 2 cloves, finely chopped; ginger a thumb-sized piece, finely chopped; tinned pineapple chunks 100g; basmati rice to serve; cornflour 1 tbsp; soft light brown sugar ½ tbsp; pineapple juice 2 tbsp from the tin; dark soy sauce 1 tbsp; rice vinegar 1½ tbsp; tomato ketchup 1 tbsp

25 minutes
serves 2
Easy

This takeaway classic might usually be deep-fried and packed with sugar, but our lighter take on a Friday-night favourite is just as (dare we say, more) satisfying, and ready in less than half an hour

April 23, 2019 at 4:28 pm

Ingredients

vegetable oil 2 tsp
chicken breasts 2, cut into bite-sized pieces
green pepper 1, diced
red pepper 1, diced
spring onions 2, cut into 3cm pieces
garlic 2 cloves, finely chopped
ginger a thumb-sized piece, finely chopped
tinned pineapple chunks 100g
basmati rice to serve

SWEET AND SOUR SAUCE

cornflour 1 tbsp
soft light brown sugar ½ tbsp
pineapple juice 2 tbsp from the tin
dark soy sauce 1 tbsp
rice vinegar 1½ tbsp
tomato ketchup 1 tbsp

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.