Sweet and Sour Chicken
If you love Chinese takeaway flavours, this easy sweet and sour chicken is a great recipe to make at home. Crispy golden chicken is coated in a sticky sweet and tangy sauce with peppers, onion and pineapple for the perfect balance of flavour. Served with fluffy basmati rice, this simple 30-minute meal is ideal for busy weeknights and makes a delicious family dinner for four.
Once you try this homemade version, it may become a regular on your weekly meal plan.
4 Servings 30 Minutes
Ingredients
- Pineapple Juice - 200 ml
- Basmati Rice - 250 grams
- Black Pepper - 1/2 tsp
- Cornflour - 3 tbsp
- Light Brown Sugar - 3 tbsp
- Olive Oil - 2 tbsp
- Pineapple Chunks - 150 grams
- Salt - 1/2 tsp
- Soy Sauce - 2 tbsp
- Tomato Ketchup - 3 tbsp
- Water - 500 ml
- White Wine Vinegar - 3 tbsp
- Brown Onion - 1
- Carrot - 1
- Red Pepper - 1
- Yellow Pepper - 1
- Chicken Breast - 500 grams
Method
- - Prepare the ingredients. Cut the 500g chicken breast into bite-sized pieces and place in a bowl. Slice the red and yellow peppers, cut the onion into chunks, and thinly slice the carrot. If using tinned pineapple, drain 150g pineapple chunks and reserve 200ml of the juice for the sauce.
- - Cook the rice. Rinse 250g basmati rice under cold water until the water runs mostly clear. Add the rice to a saucepan with 500ml water and a pinch of salt. Bring to the boil, then cover with a lid and reduce the heat to low. Simmer for 10–12 minutes until the water has been absorbed. Remove from the heat and leave covered for 5 minutes while you prepare the chicken.
- - Coat and cook the chicken. Add 2 tbsp cornflour, ½ tsp salt and ½ tsp black pepper to the chicken and toss until evenly coated. Heat 2 tbsp vegetable oil in a large frying pan or wok over a medium-high heat. Add the chicken and cook for 5–6 minutes, turning occasionally, until golden and cooked through. Transfer to a plate and set aside.
- - Stir-fry the vegetables. In the same pan, add the onion, peppers and carrot. Stir-fry for 3–4 minutes until slightly softened but still crisp.
- - Make the sweet and sour sauce. In a small bowl or jug, mix together: 3 tbsp tomato ketchup 3 tbsp rice vinegar 3 tbsp light brown sugar 2 tbsp soy sauce 200ml pineapple juice Pour the sauce into the pan with the vegetables and bring to a gentle simmer.
- - Combine and finish the dish. Return the cooked chicken to the pan along with the pineapple chunks. Stir in 1 tbsp cornflour mixed with 2 tbsp cold water and simmer for 2–3 minutes until the sauce thickens and becomes glossy, coating the chicken and vegetables.
- - Serve. Fluff the rice with a fork and divide between four bowls or plates. Spoon the sweet and sour chicken over the rice and serve.