Sweet & Sour Chicken
A Chinese takeout classic. You might be surprised to know it's super simple to make at home for a quick-fix dinner!
INGREDIENTS
Serves 4
FOR THE SWEET AND SOUR SAUCE
60ml pineapple juice (just under 1/2 cup*) (or apple/orange juice
120ml (1/2 cup) chicken stock
2tbsp rice vinegar
2tbsp sugar
2tbsp soy sauce
2tbsp tomato puree
Juice of 1 lime
FOR THE CHICKEN
6 boneless, skinless chicken thighs, cut into bite-sized pieces
2tbsp cornflour
1/2tsp salt
1/4tsp black pepper
2tbsp vegetable oil
FOR THE VEGETABLES
1tbsp vegetable oil
3 garlic cloves, finely chopped
1-inch piece ginger, finely chopped
1 bunch spring onions, finely sliced
100g baby corn, cut into bite-sized pieces
100g mangetout, cut in half
100g pineapple chunks* (optional)
1 red pepper, cut into bite-sized pieces
TO FINISH
1tbsp cornflour
1tbsp water
TO SERVE
240g white rice
NOTE:
*roughly the same amount from a 230g can of tinned pineapple. Feel free to use fresh pineapple in this dish if that's what you have, or none at all.
METHOD
1
Stir together the sauce ingredients and set aside.
Coat the chicken in the cornflour, salt and pepper. Set aside.
2
Rinse the rice under cold water.
Place into a medium-sized saucepan and cover with 480ml of water from a recently boiled kettle.
Place over a high heat and once at a rolling boil, reduce the heat to as low as it will go, and cover with a lid. Leave for 15 minutes or so, until all of the water is absorbed.
Remove from the heat and leave covered for 5 minutes.
Once done, fluff up with a fork and set aside.
3
As you wait for the rice to cook, heat 2tbsp of oil in a large frying pan or wok set over medium-high heat.
Once the oil is hot, add in the chicken (you may need to do this in batches - just don't overcrowd your pan) and let the chicken brown on all sides.
Set aside the partially-cooked chicken to a plate.
4
Add some more oil to the pan if need be, and add the garlic, ginger and spring onion. Cook for a few seconds, then add the baby corn, mangetout, pineapple and red pepper. Stir fry for 2 minutes.
5
Add in the prepared sauce, along with the partially cooked chicken. Bring to a boil, reduce the heat and simmer for 10 minutes.
6
Once the 10 minutes are up, mix together the cornflour and water in a small bowl (do this first otherwise it will clump up), then add to the pan. After a minute or two the sauce should thicken slightly, after which you should remove it from the heat and enjoy!
STORAGE NOTES:
Keep leftovers in an airtight container for up to three days. Reheat in the microwave or in a pan as desired until piping hot.
TIP #1
If you don't like pineapple (I know this isn't always the most popular option in a savoury dish), you can most definitely omit it! However, keep the pineapple juice (or apple juice) for the sauce as it adds good flavour!
