Easy Sweet & Sour Chicken Recipe

Total time 65 mins
20 mins cooking time
30 mins marinating time
15 mins preparation time

Ingredients

4 portion(s)
2 tbsp
oil
4 
skinless chicken breasts, cut into chunks
1 
onion, sliced
2 
cloves garlic, crushed
1 
red pepper, sliced
1 
yellow pepper, sliced
100 g
baby sweetcorn, halved
2 tbsp
tomato ketchup
2 tbsp
white wine vinegar
2 tbsp
sugar
2 tbsp
cornflour
1 
2cm piece fresh ginger, grated
227 g
can pineapple chunks in juice, drained and juice reserved
1 tbsp
tomato puree (optional)
300 g
rice or noodles, cooked according to pack instructions, to serve
Nutritional facts (per portion): 2788 kJ  /  666 kcal
10.7 g Fat
44.9 g Protein
103.4 g Carbohydrates

Preparation

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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.

Recipe-ID: 446

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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