Sweet and Sour Stir-Fried Chicken |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This sweet and sour chicken recipe is really yummy. I'm not normally a sweet 'n' sour fan, but I do love this recipe. I usually find sweet 'n' sour dishes are really sickly - but not this one! We usually have this with Basmati rice cooked with about 1/4 teaspoon of turmeric. Ingredients:
2 tablespoons oil |
750 g chicken thigh fillets, sliced |
1 (220 g) can pineapple chunks |
2 teaspoons light soy sauce |
2 tablespoons tomato ketchup |
1 tablespoon brown sugar |
1 tablespoon apple cider vinegar |
1 tablespoon lemon juice |
1 teaspoon fresh ginger, grated |
1 tablespoon cornflour |
3/4 cup water |
1 red pepper, chopped |
2 stalks celery, chopped |
2 -3 spring onions, chopped |
1 (310 g) can mandarin segments, drained |
Directions:
1. Heat oil in a wok or pan.
2. Add chicken and stir fry until lightly browned and cooked through.
3. Remove from wok/pan and drain on absorbent kitchen paper towels.
4. Keep warm.
5. Drain the pineapple and reserve the syrup.
6. Drain any excess oil from wok (or pan).
7. Mix together the cornflour and water, and add to the wok/pan with the reserved syrup, tomato and soy sauces, sugar, vinegar, lemon juice and grated ginger.
8. Add pineapple, chopped red pepper and celery.
9. Cook for just 1 minute.
10. Add chicken, spring onions and mandarin segments.
11. Stir until heated through.
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