Classic Sweet and Sour Chicken


Classic Sweet and Sour Chicken

A delicious version of sweet and sour chicken for all the family. This is so quick and easy to make, vary the vegetables and meat depending on what's in the fridge

  • Serves4
  • Preparation Time15 mins
  • Cooking Time20 mins

Nutrition per serving

  • Energy666 Kcals
  • Protein44.9g
  • Carbohydrates103.4g
  • Sugars26.5g
  • Fat10.7g
  • Saturated Fat1.8g
  • Salt1.9g

Ingredients

  • 2tbsp oil
  • 4 skinless chicken breasts, cut into chunks
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 100g baby sweetcorn, halved
  • 2tbsp tomato ketchup
  • 2tbsp Kikkoman Soy Sauce
  • 2tbsp white wine vinegar
  • 2tbsp sugar
  • 2tbsp cornflour
  • 2cm piece fresh ginger, grated
  • 227g can pineapple chunks in juice, drained and juice reserved
  • 1tbsp tomato puree (optional)
  • 300g rice or noodles, cooked according to pack instructions, to serve

Method

Heat the oil in a large frying pan or wok. Add the chicken and cook until browned on both sides.

Add the onion, and garlic and fry for a couple of minutes, stirring well.

Throw in the peppers, baby sweetcorn and stirfry for 3-4mins until softened.

Make the sauce by mixing the ketchup, Kikkoman Soy Sauce, white wine vinegar, sugar and cornflour in a small bowl.

Add the ginger and drained pineapple chunks to the pan, then stir in the sweet and sour sauce. Make up the pineapple juice to approx. 300ml with either a little water or stock and add to the pan. Cover and simmer for 10mins, stirring occasionally. If the colour is a little pale, add the tomato puree for a richer sauce.

Serve with rice or noodles.

Tip:

For super succulent chicken, why not try 'velveting' the chicken before cooking. This is an authentic Chinese cooking technique, used to prevent overcooking and give a smooth moist texture to the meat.

Before cooking the chicken, toss it in a mixture made from 1tbsp cornflour and 1 egg white. Leave it to marinate for 30mins in the fridge.

When ready to cook, heat 2-3cm oil in a pan and quickly fry the chicken for about 30seconds, until it turns white. Lift it out of the oil, drain on a plate, then add to the recipe after the onions and garlic, stirring well and allowing it to cook through.