Sweet and Sour Chicken {Easy Recipe!}

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

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Chinese

Servings:

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