Homemade take-away style sweet and sour chicken. It's ready in under 20 minutes, so quicker than nipping out the the take-away and it's lower calorie too.
Course Main Course
Keyword Family Friendly Dinner
Prep Time 20minutes
Total Time 20minutes
Author Charlotte Oates
For the sweet and sour sauce
120mlapple cider vinegar
90glight brown sugar
1 small227g canpineapple chunks in juice
1 heapedtbsptomato puree
Start by making the sweet and sour sauce. Put all of the sauce ingredients except the cornflour and salt into a medium saucepan (120ml apple cider vinegar, 90g soft light brown sugar, 1 small can pineapple chucks including the juice, 1 tsp tamarind paste, 1 heaped tbsp tomato puree) and cook over a medium heat until it starts to bubble.
Put the cornflour (1 tbsp) into a cup or small bowl. Spoon a few tbsp of the sauce mixture into the cup and mix until fully combined. Pour this back into the saucepan and stir to combine.
Leave the sauce to bubble over a low heat for 3-4 minutes until it has thickened slightly. Have a little taste and then season with a pinch of salt if required. Once the sauce has thickened, turn off the heat and leave it in the pan until needed.
While the sauce is cooking, chop the chicken breast (450g) into bite-sized pieces. Put the chicken into a large bowl and sprinkle over the cornflour (1 heaped tbsp). Mix the chicken in the cornflour until it is fully coated.
Chop the red and green peppers into bite-sized pieces and peel and chop the carrot into chunky matchsticks.
Put the olive oil (1 tbsp) into a large saucepan and place over a medium heat until sizzling hot (you can tell when this is by adding a couple of drops of water to see if it sizzles). Add the chicken and cook for 5 minutes. Toss the chicken occasionally to ensure it cooks evenly. Add the chopped peppers and carrots and continue to cook for a few minutes until the chicken is cooked through and the vegetables have softened slightly.
Add the sauce to the pan and cook for about a minute until the sauce is hot.
Serve (I like mine served with rice and prawn crackers and sprinkled with a little spring onion to look pretty!).