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Sweet and sour chicken
Sweet and sour chicken
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 500g chicken thigh fillets, trimmed of excess fat, cut into thin strips across the grain
  • 400g pkt Asian stir-fry vegetables
  • 10.00 gm cornflour
  • 225g can pineapple pieces, drained, juice reserved
  • 80ml water
  • 60ml tomato sauce
  • 60ml white vinegar
  • 16.00 gm brown sugar
  • Steamed white rice, to serve
Instructions:
  • Heat a large wok over high heat until very hot. Add 1 tablespoon of oil, swirling to coat the side of the wok carefully.
  • Add a portion of the chicken to the wok and stir-fry until golden brown and cooked through. Transfer to a plate. Repeat with the rest of the chicken in two more batches, ensuring the wok is reheated each time. Remove all chicken from the wok.
  • In a bowl, whisk together cornflour with a splash of the reserved pineapple juice until smooth. Stir in the rest of the pineapple juice, water, tomato sauce, vinegar, and sugar. Heat oil in a wok over medium-high heat. Add the stir-fry mix and stir-fry for 2 minutes until vegetables are almost tender.
  • Pour the flavorful sauce into the wok and stir until it simmers and thickens. Add in the chicken, then serve promptly with the rice.

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