Taming Twins https://www.tamingtwins.com/ Recipes and Meal Planning for Busy Families Thu, 22 May 2025 14:10:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 Victoria Sponge https://www.tamingtwins.com/victoria-sponge-recipe/ https://www.tamingtwins.com/victoria-sponge-recipe/#comments Thu, 22 May 2025 09:30:00 +0000 https://www.tamingtwins.com/?p=35712

This Victoria Sponge recipe is a foolproof guide to perfecting our favourite British classic bake at home. With a few…

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This Victoria Sponge recipe is a foolproof guide to perfecting our favourite British classic bake at home. With a few simple tricks, this traditional sandwich cake with jam works every time!

A homemade Victoria Sponge Cake on a plate with a piece missing.

If you are ever in a British village in the summertime, please try to visit a village fête. This British institution is an open party, that includes amongst other things, baking competitions.

My friends, I’m proud to tell you, I once won the coveted FIRST PRIZE for my Victoria Sponge recipe in our village, and today I’m here to share my secrets!

Also known as a Victoria Sandwich, this jam-packed sponge is as English as it comes. 

.See my ultimate hack below ⬇  – if it’s good enough for the WI, it’s good enough for me

Why you’ll love this Victoria Sponge Cake recipe

⭐ Delicious and impressive cake for all occasions

⭐ Easy to follow, great results every time

⭐ Simple ingredients

A slice of Victoria Sponge on a blue cake plate with a fork, ready to eat.

The ultimate secret to the best Victoria Sponge!

OK, I know this sounds bizarre, but trust me… Don’t use the measurements in this recipe. Weird, yes? Brilliant? Also yes.

Take your 4 eggs (in their shells) and put them onto your scales and weigh them. They will be between 210g total and 255g total (or thereabouts).

Whatever they weigh in total, use the same weight each of butter, sugar, and self-raising flour in the recipe.

Follow the same method in the recipe below.

I learned this tip from a friend who was a member of the WI (AKA the Women’s Institute, who are passionate about the British institution that is the Victoria Sponge!) 

It has never failed me.

Victoria Sponge Ingredients

The ingredients for making a Victoria Sponge cake laid out on a counter top.
  • Butter – Go for unsalted butter at room temperature. You will need a extra for greasing the tin too.
  • Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
  • Eggs – You’ll need about 4 medium eggs for this recipe. I use free-range.
  • Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too.
  • Jam – I’m using raspberry jam in this recipe as it’s the traditional flavour for a Victoria Sponge, however if you prefer strawberry you can use that instead. (Also known as jelly in the US).

How to make Victoria Sponge Cake

Butter and sugar in a mixer, ready to be made into a Victoria Sponge, for step 1 in the recipe.

1. Put the butter and sugar into a large bowl and beat together until very light and fluffy. (By hand will take longer, or use an electric hand mixer or stand mixer.)

A cake batter in a mixing bowl with an egg on top, ready to be mixed, for step 2 in the recipe for Victoria Sponge.

2. Break in the eggs and beat very well.

A mixing bowl with flour being stirred into the batter with a wooden spoon, for step 3 in the recipe for Victoria Sponge.

3. Now add the flour and using a spoon, mix this in thoroughly by hand (even if you have been using an electric mixer, user a spoon now to be more gentle).

Two cake tins filled with sponge batter, ready to go in the oven to make Victoria Sponge Cake.

4. Share the mixture evenly between the two well greased tins. Smooth out and bake according to the full recipe below.

ONCE BAKED: Leave to cool in the tins for 10 minutes, then turn out onto a cooling rack. When completely cool, sandwich the layers together with jam and sprinkle with caster sugar.

Recipe Tips

✅ Use an electric hand whisk or stand mixer.

✅ Grease the tin very well.

✅ Use baking paper or parchment to line the base of the tin.

✅ If you’re using a stand mixer, use the flat paddle mixer attachment, NOT the whisk.

✅ Mixing the flour in by hand gives the most tender, soft sponge.

Storing

The cake will last 3 days in an airtight container, but it is without a doubt the very best on the day it’s made.

If you do want to make it ahead of time, bake the cakes, cool them in the tin for 10 minutes, turn them out and wrap them tightly in two layers of cling film. (There’s no need to remove the greaseproof lining yet.)

You can then store them for 3-4 days. This will keep the cake very tender. Add jam and caster sugar topping before serving.

It will be fine if you add the filling and store it for 3 days, but the tip above is for absolutely optimal results!

Freezing If you’d like to freeze Victoria Sponge, do so BEFORE filling it. Follow the above steps for wrapping the cake layers before putting them into the freezer. Defrost thoroughly before you fill it with jam and top with sugar.

Extra Top tipS!

There are a few details I’d like to share to make sure you get the very BEST results from your Victoria Sponge Cake: 

⭐ Use good quality heavyweight 7” tins that have a removable base.

⭐ Bake on the day you want to serve to get the absolute best and freshest cake.

⭐ When I smooth the mixture out in the tins, I make a very slight dip in the centre of each one. This compensates for the cake rising and means that they are much easier to stack on top of each other.

⭐ If, when you come to stack your Victoria Sponge it is a bit wonky or leaning, you have two options: 

  • Trim a little off the base of the cake or 
  • Push a cocktail stick or 3 into the cake, down to the bottom of the plate. This will help to keep it upright, and it’s unlikely anyone will notice you remove them when you serve!

More classic cake recipes…

FAQs

Where does a Victoria Sponge come from?

This British classic was named after Queen Victoria in the late 1800s, thanks to her love of afternoon tea and cake. This light and airy sponge in particular!

Can I add cream?

These days lots of people do add cream to their Victoria Sponge Cakes, although it is more traditional to add only jam. 

If you prefer your layers with cream in the middle along with the jam, go for it! Simply whip up some double cream (or heavy cream) and smother it in. You could also use buttercream or cream cheese frosting.

Alternatively, you could add cream or clotted cream on the side.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A Victoria Sponge Cake with a piece missing on a plate, ready to eat.
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Victoria Sponge {Best Ever Recipe!}

Baking a classic Victoria Sponge? Follow my recipe tips and tricks to get the perfect cake for all kinds of occasions. A wonderful light and fluffy British sponge that’s packed with sweet raspberry jam.
Course Dessert
Cuisine Family Food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 269kcal
Author Sarah Rossi

Ingredients

  • 240 g Unsalted butter Room temperate | Plus extra for greasing
  • 240 g Caster sugar
  • 4 Eggs Medium, free-range
  • 240 g Self-raising flour
  • 175 g Raspberry jam

To finish:

  • 15 g Caster sugar

Instructions

  • Grease and line the base of 2 x 7” loose based cake tins.
  • Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
  • Put the butter and sugar into a large bowl and beat together until very light and fluffy. It is ready when you notice the colour has become lighter. (Use an electric hand whisk or stand mixer if you have one.)
  • Scrape down the sides and bottom of the bowl so no mixture is stuck. Break in the eggs and beat very well. (It will begin to look a little split and odd at this point, but have faith.)
  • Now add the flour and, using a spoon, mix this in thoroughly by hand. (Don’t use the electric whisk if you have been using one.) Be sure there are no pockets of flour left in the mixture, especially at the bottom of the bowl.
  • Share the mixture evenly between the two prepared tins. Smooth out and bake in the middle of the oven for 20-25 minutes or until a skewer comes out clean from the centre of the cake.
  • Leave to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
  • Sandwich together with the jam and sprinkle with the caster sugar.

Notes

What you’ll need: Use an electric hand whisk or stand mixer if you have one and two 7″ heavyweight tins that have a removable base
Non-stick: Grease the tin very well with butter and use baking paper or parchment to line the base
Best results: Bake on the day you want to serve to get the absolute best and freshest cake
Even sponge: When smoothing the mixture into the tins, make a slight dip in the centre of each to allow of rate cake to rise. Trim the cake once cooked if it’s not straight, or you can hold the layers together with cocktail sticks (remove before serving)

Nutrition

Calories: 269kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 21mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg

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]]> https://www.tamingtwins.com/victoria-sponge-recipe/feed/ 1 Chorizo Orzo https://www.tamingtwins.com/chorizo-orzo/ https://www.tamingtwins.com/chorizo-orzo/#comments Mon, 19 May 2025 09:30:00 +0000 https://www.tamingtwins.com/?p=35764

If orzo pasta recipes are a win in your house, here’s another great family friendly dish. Chorizo Orzo is all…

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If orzo pasta recipes are a win in your house, here’s another great family friendly dish. Chorizo Orzo is all made in one pot in about 30 minutes.

A large pan of cooked Chorizo Orzo, a delicious one pot recipe.

This Chorizo Orzo is a one-pot wonder. These kinds of dishes are hard to beat when it comes to family friendly midweek dinners.

Throw it all in, it’s ready in half an hour and it’s a big hit with the little ones as well as big. 

I love recipes with chorizo for those unplanned days. It has a longer shelf life than fresh meat and you don’t have to store it in the freezer (and remember to defrost it!) There’s always so much flavour too.

Why you’ll love this Chorizo Orzo recipe

⭐ One pan, 30 minutes = no fuss

⭐ Convenient cupboard ingredients

⭐ Mediterranean-flavoured crowd pleaser

Easy Chorizo Orzo Ingredients

The ingredients for Chorizo Orzo laid out on a counter top.
  • Olive oil – Regular type, not extra virgin!
  • Chorizo – We’re using the ring sausage-style Spanish chorizo for this recipe to cut into chunks, rather than the finely sliced variety
  • Garlic –  If you want a shortcut, frozen, pre-prepared is perfect (it’s what I use mostly as one of my favourite shortcuts). Fresh is fine too
  • Veggies – We’re using red onion and frozen peas in this recipe for a little added sweetness
  • Tinned chopped tomatoes / tomato puree – Any type will work for this. I do find that better quality brands are noticeable if you can
  • Herbs – Dried oregano and dried thyme for a nice
  • Vegetable stock – Make up from a cube or powder. See the notes below about quantities
  • Orzo – The dried kind you find in packets
  • Lemon – Just the juice for a little fresh, zesty tang
  • Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer
  • Sea salt and freshly ground black pepper – Season generously

How to make Chorizo Orzo

Chunks of chorizo frying in a pan for step one in the recipe for how to make Chorizo Orzo.

1. Fry your chorizo in hot oil until it releases its oils and turns brown.

A pan filled with chorizo, onion and garlic for step 2 in the recipe for Chorizo Orzo pasta.

2. Add the garlic and onion and fry for a few more minutes.

A pan filled with tomato sauce, uncooked orzo, herbs and spices and chorizo for step 3 in the recipe for how to make easy Chorizo Orzo.

3. Add the tomatoes, tomato puree, herbs and orzo. Pop the lid on and cook according to recipe below.

A pan filled with almost-cooked Chorizo Orzo, with frozen peas going in for step 4 in this easy one pot meal.

4. Add in the frozen peas, mix through and cook for a few more minutes. Serve with lemon juice stirred in and parmesan.

Substitutions

  • You can now buy gluten free orzo in some supermarkets, so you can make this as a gluten free meal. Make sure your stock is gluten free and always check the labels on the rest of your ingredients too.

Leftovers & Reheating

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.

Pan of chorizo orzo with peas and wooden spoon in.

How to stop Orzo with Chorizo from drying out

One trick to orzo recipes – and all one pot pastas – is to stir often so it doesn’t stick to the bottom, and use a large non-stick pan. (See my pan review here if you need guidance.) 

Another is to be flexible with your liquid quantities. The hot stock quantity in the recipe here says to use 550ml, but this is for guidance. 

Always make sure you have a little more water to hand to add in if you think the sauce is thickening quicker than it takes for your orzo to cook. 

Make sure you add just a little at a time.

More orzo recipes…

FAQs

What is Orzo?

In case you’re not familiar with orzo yet, it is a type of pasta that is shaped a bit like rice. 

It is known as ‘little pasta’ in Italy, where it was traditionally used in soups, but it has become a widely-used versatile type of pasta that can be used in many kinds of hot or cold dishes.

Can you really add the pasta into the same pan to cook?

Yes! This works really well with so many one pot recipes. The internet does tend to shout at me when I do this, but I urge you to give it a go. 

The results are silky smooth sauce and far fewer pans to wash up! No downsides – pasta cooked this way is even more delicious, I find.

Can I use a different pasta?

I wouldn’t recommend it. This recipe has been tested multiple times specifically to work with orzo. 

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

Try my Chorizo Pasta recipe instead.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A one pot pasta meal of Chorizo Orzo, cooked and ready to serve.
Print

Chorizo Orzo {One Pot}

This Chorizo Orzo with tomatoes and peas is a delicious and simple one-pot recipe. It’s a real crowd pleaser – ready in 30 minutes and full of flavour!
Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 493kcal
Author Sarah Rossi

Ingredients

  • 1 tbsp Olive oil
  • 220 g Chorizo ring
  • 4 Garlic cloves Peeled and crushed
  • 1 Red onion Peeled and finely chopped
  • 400 g Tinned chopped tomatoes x1 can
  • 2 tbsp Tomato purée
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 550 ml Hot vegetable stock Made from a cube is fine
  • 250 g Dried orzo
  • 1 Lemon Juice only
  • 200 g Frozen peas
  • 50 g Parmesan Grated
  • Sea salt and freshly ground black pepper To taste
Metric – Imperial

Instructions

  • Heat the oil in your sauté pan over a high heat.
  • Add the chorizo and fry until it starts to release its oils and go brown (about 5 minutes).
  • Add the garlic and onion and cook for 5 minutes until the onion is softened.
  • Add the tomatoes, tomato puree, oregano, thyme, stock and orzo, put the lid on and cook for 10 minutes.
  • Add the frozen peas and cook for a further 5 minutes or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
  • Before serving stir in lemon juice and sprinkle over the parmesan.

Notes

Make this GF: You can now buy gluten free orzo in some supermarkets, so you can make this as a gluten free meal. Make sure your stock is gluten free and always check the labels on the rest of your ingredients
Leftovers: Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out
How to stop it drying out: Be flexible with your liquid quantities. The hot stock quantity in the recipe here says to use 550ml/2.25, but this is for guidance. Always make sure you have a little more water to hand to add in if you think the sauce is thickening quicker than it takes for your orzo to cook. Also, stir regularly
Cooking time: The cooking time for this can vary a lot depending on your pan, so always go by how well cooked orzo is rather than by the clock
Pan: Use a NON-STICK pan for this. It will make your life so much easier
 

Nutrition

Calories: 493kcal | Carbohydrates: 66g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 889mg | Potassium: 636mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1314IU | Vitamin C: 44mg | Calcium: 234mg | Iron: 4mg

The post Chorizo Orzo appeared first on Taming Twins.

]]> https://www.tamingtwins.com/chorizo-orzo/feed/ 1 SUNDAY SETUP 7: Meal Prep https://www.tamingtwins.com/sunday-setup-7/ https://www.tamingtwins.com/sunday-setup-7/#respond Thu, 15 May 2025 09:30:00 +0000 https://www.tamingtwins.com/?p=35074

Sunday Setups are back! In my latest series, I’m bringing you more meal prep ideas so you can get yourself…

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Sunday Setups are back! In my latest series, I’m bringing you more meal prep ideas so you can get yourself organised for the week ahead. Ready to dive in?!

Glass meal prep containers on a counter, filled with lots of made-ahead food for the week ahead.

It’s time to get organised with my SEVENTH edition of my Sunday Setup series.

Here I show you how a little preparation at the weekend can really take the weight off those busy midweek days.

It means you can serve up delicious and nutritious meals without too much time or effort.

Fancy seeing more? Here are my previous guides: Week 1, Week 2, Week 3, Week 4, Week 5, Week 6.

Time

This setup should take you about an hour and a half depending on the order in which you make everything.

What meal prep we can do…

This week we’ll be including tips for: 

⭐ Breakfasts for the week to save precious time in the morning

⭐ A cooked protein to use in salads for lunch, or an extra protein snack

⭐ A hearty salad for lunches or dinners

⭐ Fruit prep for breakfast, snacks or dessert

Useful tools for the job…

You can find links to all of the containers, utensils and general equipment that I use to help me with meal prepping in my online shop, but my top favourites are:

No Tie Denim Apron

Denim Apron

I get asked about this lovely apron a lot so I thought I would share. It's not too expensive but is really robust, up to the job and looks quite nice too!
BUY NOW

Week 7 – Sunday SETUP Meal Prep:

Breakfasts

⭐ These Healthy Breakfast Muffins are delicious, easy to make and keep well for the week. Perfect for a quick grab-and-go brekkie!

⭐ STORING: These will keep fine in a container for a few days, but they also freeze well too, so you can keep them there if you want them to last longer.

Sugar-free blueberry and oat healthy breakfast muffin recipe.
4.87 from 130 votes

Healthy Breakfast Muffins

Start the day right with these delicious Healthy Breakfast Muffins. These blueberry and oat goodies are sugar-free and easy to make.
View Recipe

Breakfast, Lunch or Dinner (or Snack)

⭐ This Crustless Quiche is healthy, delicious and perfect for lunches, snacks or even breakfast

⭐ Enjoy cold or reheat in the microwave

⭐ STORING: This will keep fine in the fridge, but you can also freeze portions, wrapped well, too

Slices of cooked crustless quiche.
4.58 from 49 votes

Crustless Quiche {Easy Vegetarian Recipe}

This an easy and delicious Crustless Quiche recipe. Quick, simple and healthy, this vegetarian recipe is also gluten free and low carb (if that's your thing). This recipe makes a brilliant dinner, packed lunch or brunch dish.
View Recipe

Lunch or Dinner

⭐ This delicious Chicken Pasta Salad takes just 15 minutes to make.

⭐ It’s ideal for so many meals during the week – in lunch boxes, lunch at home or a cold dinner.

⭐ STORING: This will keep fine in sealed container in the fridge for 3 days.

A simple but tasty Chicken Pasta Salad ready to eat.
5 from 12 votes

Chicken Pasta Salad {15 Minute Meal}

The dressing in this super quick Chicken Pasta Salad takes inspiration from the classic Coronation Chicken flavours, making this a special but simple 15 minute meal that’s ideal for lunch, dinner, picnic or buffet table addition. 
View Recipe

Fruit

⭐ We’re preparing a fresh pineapple to be enjoyed throughout the week for breakfast, snack or dessert.

MOre Handy Meal Plans…

Filled food containers with pre-prepared meals and snacks for the week ahead.

The post SUNDAY SETUP 7: Meal Prep appeared first on Taming Twins.

]]> https://www.tamingtwins.com/sunday-setup-7/feed/ 0 Sweet and Sour Chicken {Easy Recipe!} https://www.tamingtwins.com/sweet-and-sour-chicken/ https://www.tamingtwins.com/sweet-and-sour-chicken/#comments Thu, 08 May 2025 09:30:00 +0000 https://www.tamingtwins.com/?p=35287

This deliciously tangy Sweet and Sour Chicken recipe is an ideal chicken recipe for the whole family. A sticky, sweet…

The post Sweet and Sour Chicken {Easy Recipe!} appeared first on Taming Twins.

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This deliciously tangy Sweet and Sour Chicken recipe is an ideal chicken recipe for the whole family. A sticky, sweet dish that everyone will love!

A white pan on a dining table filled with cooked Sweet and Sour Chicken, ready to serve.

This Chinese takeaway-style Sweet and Sour Chicken is made with simple ingredients at home.

It’s quick, easy and packed full of flavour. No need to get a takeaway to get your Sweet & Sour fix!

Why you’ll love this Homemade Sweet and Sour CHicken recipe

⭐ Simple ingredients & healthier than a takeaway

⭐ Delicious sweet, tangy flavour

⭐ Easy preparation and cooking

Sweet and Sour Chicken Ingredients

Small bowls of ingredients to make Sweet and Sour Chicken laid out on a white counter.
  • Chicken breasts – Cut these up into bite-sized pieces. You can use boneless, skinless chicken thighs if you prefer, but they may take a little longer to cook
  • Onion – Peel and chop 1 onion up or use pre-chopped frozen for a time-saving shortcut
  • Tomato puree – Go for a good quality one if possible
  • Honey – We’re using 4 tablespoons for added natural sweetness
  • Light soy – You can use dark soy if it’s all you have, but the colour of the finished sauce will be very different. The flavour may also be quite salty
  • Garlic – 4 cloves or 4 teaspoons of the lazy kind. You can also use paste
  • Ginger – 2 inches or 2 teaspoons of the lazy kind. You can also use paste if you prefer, or take out a small portion of fresh from the freezer and grate into the pot
  • White wine vinegar – Not white vinegar, or malt vinegar, these are very different!
  • Dark brown sugar – This does need to be dark brown to give that rich flavour
  • Peppers – I use red, yellow and orange peppers for their sweetness but any colour will work. You can also cheat by using frozen peppers, but bear in mind these tend to be cut up quite small
  • Tinned pineapple (in JUICE) – Make sure the pineapple is in chunks. If you buy the rings, you can just cut them up. You’ll be using the juice before you use the fruit itself in the cooking process
  • Cornflour – This makes up the ‘slurry’ to thicken the sauce
  • Optional – Chilli flakes for a bit of heat if you like that, and a squeeze of lime at the end for extra zing
  • Water – You don’t need this if you’re cooking this Sweet and Sour Chicken in slow cooker, but you will for this hob version. About 100ml should do it but add a little more if you want it saucier!

How to make Sweet and Sour Chicken

A white pan filled with cooked pieces of cubed chicken breast, for step 1 in the recipe for Sweet and Sour Chicken.

1. Fry the chicken pieces as per the recipe below.

Chicken with peppers, pineapple in a pan for step 2 in Sweet and Sour Chicken.

2. Add the onions, garlic and ginger and cook, followed by rest of the ingredients, as per the recipe below.

A small white bowl of white liquid - cornflour and water - and a spoon stirring, to thicken Sweet and Sour Chicken sauce.

3. In a separate bowl, make a cornflour ‘slurry’ to thicken the sauce.

A large white pan filled with cooked Sweet and Sour Chicken dish.

4. Add the paste into the pan, along with the rest of the pineapple juice and some water. Cook until the sauce is thickened and glossy.

Substitutions

  • Soy sauce – Tamari is a gluten free alternative.
  • Brown sugar – If you only have light brown sugar, you could use this, however it won’t have such a deep flavour or colour.

Leftovers

In the fridge You can keep this recipe in the fridge for up to 3 days. Reheat fully in the microwave or on the hob before serving. The sauce will be a lot thicker when reheated, add a splash of water to thin a little if you like.

In the freezer Wait until it’s totally cold and then put into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

Serving suggestions

This goes really well with Egg Fried Rice and prawn crackers. You could also have this with noodles if you prefer.

More Chinese-inspired recipes…

FAQs

Is this an authentic Sweet and Sour Chicken recipe?

Sweet and sour style dishes date back centuries from China, as well as the Philippines and Korea.

The original recipe was Shanghainese and used black vinegar. It’s not meant to be orange, but black. But somewhere along the way, ketchup replaced the vinegar and it turned orange in the UK. Now that dish is called Sweet and Sour Chicken—Hong Kong style. (Source: Conde Naste Traveller)

This is my take on that UK style takeaway dish, made at home.

Why do I have to make a cornflour paste?

This is a trick to thicken the sauce (called a ‘slurry’) without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from the dish (a spoonful or two) to mix the cornflour into a paste consistency.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A pan of Sweet and Sour chicken, ready to serve onto plates.
Print

Sweet and Sour Chicken {Easy Recipe!}

Cheaper and healthier than a takeaway, this Sweet and Sour Chicken recipe will be a big hit with the whole family. Simple ingredients but maximum flavour, cook this tangy, sweet and sticky dish on the hob for a quick dinner.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 431kcal
Author Sarah Rossi

Ingredients

  • 700 g Chicken breast Cut into large chunks
  • 1 Onion Peeled and cut into large chunks
  • 4 Garlic cloves Peeled and crushed
  • 2 Inches of ginger Finely chopped or grated
  • 3 tbsp Tomato puree
  • 3 tbsp Light soy sauce
  • 4 tbsp White wine vinegar
  • 4 tbsp Honey
  • 2 tbsp Dark brown sugar
  • 3 Peppers Cut into large chunks
  • 435 g Tinned pineapple (in JUICE) In chunks
  • 3 tbsp Cornflour
  • 100 ml Water
  • Salt and freshly ground black pepper To taste
Metric – Imperial

Instructions

  • Heat 1 tbsp of oil into a large saucepan, then add the chicken pieces when hot. Stir for 8-10 mins until the chicken is almost cooked through.
  • Add the onions, garlic and ginger and stir for another 4-5 mins until they've softened a little.
  • Add the tomato puree, soy sauce, white wine vinegar, honey, sugar and salt and pepper. Stir well.
  • Add the peppers and cook for a further 5 minutes to soften a little, but still keep a little crunch.
  • Drain the pineapple (keeping the juice to one side) and add it into the pan.
  • Put the cornflour in a small bowl and add a little of the reserved juice to make a slurry/thick paste. Tip it into the pan and add the rest of the juice and 100ml water.
  • Bring the liquid to a boil and serve when the sauce is thickened and has coated everything well.

Notes

Pineapple: If you only have pineapple rings, simply chop these into chunks before adding them into the pan
Chicken breasts: I cut these into bite sized pieces. You can use boneless, skinless chicken thighs if you prefer, they may take a little longer to cook
Dark brown sugar: This does need to be dark brown to give that rich flavour
Pepper: The type of peppers used here are bell peppers. 
Optional: Chilli flakes for a bit of heat if you like that, and a squeeze of lime at the end for extra zing
 

Nutrition

Calories: 431kcal | Carbohydrates: 57g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 973mg | Potassium: 1144mg | Fiber: 4g | Sugar: 44g | Vitamin A: 2963IU | Vitamin C: 131mg | Calcium: 58mg | Iron: 2mg

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