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sweet and sour chicken recipe

Written on Wednesday, November 2, 2016 | 8:09:00 PM

Serves : servings 

Ingredients : 
- 1⁄2 small pineapple
- 2 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 1 onion, cut into wedges
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 1 tbsp cornflour
- 4 spring onions, diagonally sliced (optional)

- 300ml fresh pineapple juice
- 1 tbsp cornflour
- 2 garlic cloves, crushed
- 25g root ginger, finely grated
- 1 tbsp dark soy sauce
- 2 tbsp white wine vinegar
- 2 tbsp soft light brown sugar
- 3 tbsp tomato ketchup
- pinch of dried chilli flakes
- freshly ground black pepper

Preparation Method :
1) First the sauce. Reserve 2 tablespoons of the pineapple juice in a small bowl. Add the tablespoon of cornflour and stir until smooth, then set aside.

2) Pour the rest of the juice into a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Season with pepper and set aside.

3) Put the pineapple on a board and cut off the skin. Quarter it lengthways and remove the tough central core. Cut the pineapple into thick slices and set them aside. Cut each chicken breast into about 8 pieces. Heat the oil in a large frying pan or a wok and stir-fry the onion and peppers for about 3 minutes over a high heat. Coat the chicken pieces in cornflour and add them to the pan. Stir-fry for 4 minutes until very lightly coloured on all sides.

4) Add the slices of pineapple and the sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Continue to cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.

5) Stir in the cornflour and pineapple juice mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with the spring onions, if using, and serve hot with some rice.


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