Sweet and Sour Chicken
Serves: 6
Prep time: 15 minutes
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- Sauce:
- ½ cup pineapple juice (reserved from the canned pineapple)
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce, low sodium
- 1 tablespoon tomato sauce
- 2 tablespoons cornflour
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1 onion, halved then sliced
- 1 garlic clove, minced
- 400g chicken breast, sliced
- 1 carrot, sliced into rounds
- 2 teaspoons ginger, grated
- ½ red capsicum, diced
- ½ green capsicum, diced
- 440g tin pineapple pieces, drained
Method:
- MIX together the sauce ingredients in a small bowl, set aside.
- PREPARE a cornflour slurry by mixing the cornflour with water in a small bowl or mug. Set aside.
- HEAT oil in a wok or frying pan over high heat. Add the onion and garlic and stir fry for 1-2 minutes.
- ADD the chicken and carrot to the wok and cook until chicken is sealed but still pink inside (2-3 minutes). Add the ginger and capsicum and stir fry for a further 2 minutes.
- ADD the sauce to the wok and stir until it starts to boil. Simmer for a further 3 minutes until chicken is cooked through and vegetables are tender.
- STIR through the cornflour mixture and simmer until sauce thickens. Add pineapple pieces and take off the heat.
- SERVE with brown rice.
What's Great About It:
This recipe highlights our product of the year, pineapple! It is a low sugar, healthy version of a traditional sweet and sour dish. The tin pineapple and its natural juices give the dish its sweet flavour, while adding a serve of fruit to the dish. The colourful vegetables complement the pineapple and give the dish a fresh flavour.
