Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sweet and sour chicken recipe

1 star
2 star
3 star
4 star
5 star

189 ratings

Sweet and sour chicken is a takeaway favourite, but actually very easy to make at home. With a sweet, sticky sauce, crunchy veg and juicy pineapple, this homemade version is great to rustle up for a Friday night in, or to celebrate Lunar New Year. See method

Serves 4
10 mins to prepare and 15 mins to cook
530 calories / serving
Healthy

Ingredients

2 tbsp vegetable oil
400g chicken breasts, cubed
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
2 spring onions, sliced
1 garlic clove, finely chopped
1 tsp grated or finely chopped ginger
225g tin bamboo shoots, drained
227g tin pineapple chunks, reserving 100ml of the juice for the sauce
1 tbsp cornflour
300g easy-cook long-grain rice, cooked following pack instructions, to serve
½ red chilli, deseeded and chopped, to serve
handful coriander, chopped, to serve

For the sauce

3 tbsp tomato ketchup
2 tbsp white wine vinegar
2 tbsp caster sugar
1 tbsp soy sauce

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2245kj
530kcal 27%
Fat
8g 11%
Saturates
1g 6%
Sugars
20g 23%
Salt
0.9g 15%

of the reference intake
Carbohydrate 88.9g Protein 31.1g Fibre 3g

Method

In a small bowl, mix together the ingredients for the sauce with the reserved 100ml pineapple juice from the tin until smooth. Set aside.
Heat a large wok or frying pan over a high heat until very hot. Add 1 tbsp of the oil, swirl around the pan, then add the chicken. Cook for 5-7 mins, stirring all the time, until golden and just cooked through. Remove from the pan and set aside.
Add the remaining oil to the pan, then add the peppers and cook for 3 mins or until softened. Add most of the spring onions, along with all the garlic and ginger, and cook for 30 secs.
Return the chicken to the pan and add the bamboo shoots and pineapple chunks. Pour over the sauce and leave to bubble for a couple of mins, stirring often, until cooked through.
Mix the cornflour with 2 tbsp cold water in a small bowl until smooth, then add to the pan. Cook for 30 secs or until the sauce starts to thicken. Serve with the cooked rice and garnish with the reserved spring onion, the chilli and coriander.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.