Stir frys

Quick and Healthy Sweet and Sour Chicken

 

 

 

 

 

 

 

Quick and Healthy Sweet and Sour Chicken
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
    Servings Prep Time
    2 people 10 minutes
    Cook Time Passive Time
    10 minutes 15 minutes
    Servings Prep Time
    2 people 10 minutes
    Cook Time Passive Time
    10 minutes 15 minutes
    Quick and Healthy Sweet and Sour Chicken
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      2 people 10 minutes
      Cook Time Passive Time
      10 minutes 15 minutes
      Servings Prep Time
      2 people 10 minutes
      Cook Time Passive Time
      10 minutes 15 minutes
      Ingredients
      Servings: people
      Units:
      Instructions
      1. In a bowl, add the chicken, one tablespoon of the soy sauce, the five spice, one teaspoon of the cornflour and a good hit of white pepper. The cornflour mix will coat the chicken to keep it moist whilst cooking and stop the chicken drying out. Put the chicken in the fridge for 15 minutes. Heat a little oil in a nok stick wok and brown the chicken for a couple of minutes. You don't want to cook it through as we're going to finish it in the sauce. Set aside.
      2. Wipe the wok and heat one tablespoon of oil and add the garlic. Stir fry for 30 seconds then the peppers and onion. Keep everything moving so the garlic doesn't burn. Cook for a minute or two on high then add the pineapple and chicken. Fry for another 30 seconds then add 250 ml of water the vinegar and a teaspoon of sugar. Squeeze the liquid out of the grated ginger into the pan with your hands and discard the rest. put a lid on and let it all bubble away for a couple of minutes.
      3. Mix the other teaspoon of cornflour with a little cold water in a cup (never put cornflour straight into hot liquid) and add to the pan. The sauce will start to thicken quickly now so keep an eye on it. Once it's thick enough and the chicken is cooked through, turn off the heat. Stir in the spring onion.
      4. Serve with your favourite rice with a good squeeze of the lime juice and a drizzle of sesame oil.