Sweet and Sour Chicken
Serves: 6
Prep time: 15 minutes
Cook time: 15 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon cornflour
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1 onion, sliced into half moons
- 1 garlic clove, minced
- 500g chicken breast, sliced
- 1 carrot, sliced into rounds
- 2 teaspoons ginger, grated
- 1 red capsicum, diced
- 1 green capsicum, diced
- 440g tin pineapple pieces, drained
Sauce:
- ½ cup pineapple juice (reserved from the canned pineapple)
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon tomato sauce
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 has been health-a-sized to have less sugar and more vegetables than a traditional sweet and sour dish. The tinned pineapple and its natural juices give this dish its sweet flavour while adding a serve of fruit.
