Sweet and Sour Chicken

24 Jul

This recipe is one of my all time favorites and it just never seems to disappoint. The combination of the sweet and sour explode in your mouth and leave you wanting to lick the plate clean. It is also great if you have a busy day because you can prepare the dish in its separate components and then just throw it together when you need.

Sweet and Sour Chicken ( serves 4 people)

500g chicken breast, diced

1 egg white

2 tsp corn flour

1 can of pineapple chunks in juice ( reserve juice)

1/4 cup pineapple juice

1/4 cup white vinegar

1/4 cup ketchup

1/2 tsp salt

2-3 tbsp dark brown sugar

olive oil

1 red pepper, diced

1 yellow pepper, diced

1 tsp grated root ginger

  • In a bowl combine the chicken with the egg white and the corn flour until coated evenly, set aside in the fridge until needed.
  • In a bowl whisk together the pineapple juice, vinegar, ketchup, salt and brown sugar. ( I usually make a double batch of the sauce as I find its nice to serve the dish with extra sauce on the side but it is completely optional.)
  • In a large pan, add a generous amount of olive oil and when it is quite hot add the chicken. Cook the chicken stirring occasionally until it is cooked through. Remove from the pan and set aside in a bowl until needed.
  • Add a little extra olive oil and allow to heat up over a medium/high heat, then add the pepper chunks and ginger. Cook for 1 min then add the pineapple chunks, cooked chicken and sweet and sour sauce. Simmer for 1-2 mins until everything is hot.
  • Serve with boiled basmati rice and steamed vegetables.

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