Go Back
+ servings
Sweet-and-Sour-Chicken-11
Print

Sweet and Sour Chicken

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
Cuisine Chinese
Keyword Family Friendly Dinner
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 portions
Calories 342kcal
Author Charlotte Oates

Ingredients

  • 450 g chicken breast
  • 1 tbsp tbsp cornflour heaped
  • 1 tbsp olive oil
  • 1 red pepper
  • 1 green pepper
  • 1 medium carrot

For the sweet and sour sauce

  • 120 ml apple cider vinegar
  • 90 g light brown sugar
  • 1 small 227g can pineapple chunks in juice
  • 1 tsp tamarind paste
  • 1 heaped tbsp tomato puree
  • 1 tbsp cornflour
  • Salt

Instructions

  • 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!).

Notes

2.7 or your 5-a-day fruit and vegetables

Nutrition

Calories: 342kcal | Carbohydrates: 42.1g | Protein: 28g | Fat: 6.1g | Saturated Fat: 1.2g | Sodium: 200mg | Fiber: 2.5g | Sugar: 33.6g