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Friday, 28 March 2014

Sweet and Sour Chicken

Sweet and Sour Chicken (with egg fried rice)
This is a great recipe to try out if you want a sneaky take away but cannot afford one or do not want to consume all those calories. I was concerned it might not be as good as the real thing, but it turned out pretty close to the real take out Sweet and Sour Chicken, so definitely worth a try at home.


500g chicken breasts
3 carrots, cut into sticks
2 peppers, sliced
1 onion, sliced
1 tsp dried chillies
100g mushrooms, chopped
432g tin of pineapple in juice
1 tbsp cornflour
2 tbsp tomato puree
1 tbsp soy sauce


  1. Cut the chicken in 2cm cubed chunks.
  2. Drain the pineapple and cut into chunks, keep the juice in a jug for making the sauce though.
  3. Heat the oil in a wok until hot, add the chicken, chillies and onion and fry for a few mins.
  4. Add the vegetables and fry until the chicken is cooked through and the vegetables are firm but cooked.
  5. Add cornflour to the pineapple juice and mix until smooth, add the tomato puree and soy sauce and again mix well.
  6. Add the sauce to the cooked chicken and vegetables for 2 minutes until thickened and warmed through.
  7. Once ready to eat stir in the pineapple chunks.

Serve with egg fried rice, boiled rice or noodles and prawn crackers.

OPTIONAL: Vegetarian option - omit the chicken and add a vegetarian equivalent such as Quorn or extra vegetables...

1 comment:

  1. oh i will definitaly try this. i love sweet and sour chicken


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