This quick and easy sweet and sour recipe will have you dishing up a tasty, sweet and tangy meal in minutes. So forget the takeaway and and get creating a stir in the kitchen.
DIFFICULTY LEVEL: Easy
HEALTHY RATING: 5/10
IDEAL FOR: Lunch/Evening Meal
4 skinless, boneless chicken breasts, cut into cubes
1 red pepper, de-seeded and cut into thin strips
1 green pepper, de-seeded and cut into thin strips
220g water chestnuts, drained and sliced
1 bunch spring onions, chopped.
1 small can pineapple chunks
2 tbsp vegetable oil
6 garlic cloves
FOR THE SAUCE:
1 tbsp Soft Light Brown Sugar
2 tbsp rice Vinegar
3 tbsp rice wine/dry sherry
2 tbsp dark soy sauce
175ml Chicken stock
2 tbsp tomato puree
2 tbsp cornflour, mixed with 2 tbsp water
1.Heat the oil in a wok. Add the chicken, garlic, and peppers and fry for 2 to 3 minutes. Add the water chestnuts, pineapple and spring onions for 30 seconds
2.Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6-8 minutes.
FOR THE RICE
3.Measure a cup full of dry rice, place in a bowl, wash and rinse until the water is clear.
5.Add to the rice to a saucepan with double the amount of water, add a pinch of salt and stir. Bring to the boil, reduce the heat, place pan lid on top.
6.Cook for 10-15 mins. Take a fork and fluff up the cooked rice.
7.Serve and Enjoy.
Looking for a new Wok?... Well we have a great selection available to suit cooking for one or a banquet for the whole family. For this quick and easy recipe we recommend our ceramic wok complete with glass lid, perfect for keeping the chicken moist every time!