Everyone enjoys the occasional take away, but what I don’t enjoy is the greasiness of the food and not feeling good for eating it afterwards. This recipe is far from greasy and tastes just as good as the sweet and sour chicken we all know. Enjoy it with egg fried rice or noodles!
Ingredients
- 400g chicken breasts, cut into 5cm pieces
- 1/4 Tsp salt
- 2 Tsp cornstarch
- 432g can pineapple chunks (reserve juice)
- 60ml of juice from the canned pineapple
- 60ml white vinegar
- 60ml ketchup
- 1/4 Tsp salt
- 2-3 Tbsp brown sugar
- Cooking oil
- 1 red pepper, cut into 1” chunks
- 1 yellow pepper, cut into 1” chunks
- 1 Tsp grated fresh ginger
Directions
- In a large bowl, combine the chicken with the salt and cornstarch. Stir to coat the chicken evenly and put it aside for 15 minutes to bring to room temperature.
- To make your sweet and sour sauce; Mix together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
- Heat a large frying pan or wok over a high heat and add 1 tablespoon of cooking oil. Add the chicken and fry, occasionally stirring, until golden on each side.
- Turn the heat to medium and add 1 teaspoon of cooking oil. Let the oil heat up and then add the pepper and ginger. Fry for 1 minute before adding the pineapple chunks and your sweet and sour sauce. Turn the heat to high until the sauce is simmering.
- Let simmer for 1-2 minutes, until the chicken is cooked through – check the chicken is no longer pink by cutting a piece in half.
- Taste the sauce and sweeten with more brown sugar if needed.
