Chinese sweet and sour chicken
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Toss the chicken in the cornflour and season wth salt and pepper.
Remove the stalk and seeds from the pepper and chop. Drain the pineapple cubes, reserving the juice.
Heat the garlic in the oil. Fry the chicken briefly until brown on all sides. Lower the heat and add the chopped pepper and continue cooking over a gentle heat for 10 minutes.
Add the pineapple chunks, mushrooms and tomatoes for the last five minutes. Meanwhile, make the sauce by dissolving the chicken stock cube in the boiling water. Mix with ketchup, vinegar, honey and soy sauce.
Blend the leftover cornflour from the dish with a little of the pineapple juice and add to the mixture.
Bring to the boil and cook for three minutes, stirring all the time. Add it to the chicken and stir well.
Ingredients
350g chicken breast, sliced
2 level tbsp seasoned cornflour
1 garlic clove
1 medium sweet green pepper
225g tinned pineapple chunks plus the juice
1 chicken stock cube
300ml water
2 tbsp ketchup
1 tbsp malt vinegar
2 tbsp honey
1 tbsp soy sauce
Method
Toss the chicken in the cornflour and season wth salt and pepper.
Remove the stalk and seeds from the pepper and chop. Drain the pineapple cubes, reserving the juice.
Heat the garlic in the oil. Fry the chicken briefly until brown on all sides. Lower the heat and add the chopped pepper and continue cooking over a gentle heat for 10 minutes.
Add the pineapple chunks, mushrooms and tomatoes for the last five minutes. Meanwhile, make the sauce by dissolving the chicken stock cube in the boiling water. Mix with ketchup, vinegar, honey and soy sauce.
Blend the leftover cornflour from the dish with a little of the pineapple juice and add to the mixture.
Bring to the boil and cook for three minutes, stirring all the time. Add it to the chicken and stir well.
