Healthy Sweet and Sour Chicken
Healthy Sweet and Sour Chicken
I couldn't miss the opportunity to share this recipe with you guys. It is delicious and a healthier version of your local takeaway's sweet and sour with battered chicken balls. This recipe was inspired after a conversation with my son about his day at school. My four year old was learning about the Chinese New Year and culture, how awesome, and he got to try some of the food, and he loved it.
We love introducing our son to new foods and thought this was another great recipe to try. I served it with egg fried rice and the entire family loved it.
If you are a vegetarian you can still enjoy this recipe, just swap the chicken for tofu or Quorn chicken pieces, which ever you prefer.
Ingredients
1 x 425g can pineapple chunks in natural juice
50ml water
2 tbsp cornflour
2 tbsp dark soy sauce
2 tbsp white wine vinegar
2 tbsp soft light brown sugar
2 tbsp tomato ketchup
½ tsp dried chilli flakes
2 boneless, skinless chicken breasts
2 tbsp sunflower oil
1 medium onion, cut into 12 wedges
2 peppers, red, green, orange or yellow, deseeded and cut into chunks
2 garlic cloves, peeled and crushed
25g/1oz piece fresh root ginger, peeled and finely grated
Ground black pepper
To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the chicken with garlic and ginger for two minutes over high heat until the chicken is coloured on all sides.
Add the remaining oil ,onion and peppers to the pan and stir-fry for a further two minutes until coloured on all sides. Add the pineapple chunks.
Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice, and enjoy!
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