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!
FOR THE SWEET AND SOUR SAUCE
100ml pineapple juice (just under 1/2 cup*) (or apple/orange juice
120ml (1/2 cup) chicken stock
60ml (1/4 cup) rice vinegar
50g sugar (OR 2tbsp honey)
2tbsp soy sauce
2tbsp tomato puree
Juice of 1 lime
FOR THE CHICKEN
6 boneless, skinless chicken thighs, cut into bite-sized pieces
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
240g white rice
*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.
Stir together the sauce ingredients and set aside.
Mix together the chicken, egg, cornflour, salt and pepper. Set aside.
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.
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.
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.
Add in the prepared sauce, along with the partially cooked chicken. Bring to a boil, reduce the heat and simmer for 10 minutes.
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!
Keep leftovers in an airtight container for up to three days. Reheat in the microwave or in a pan as desired until piping hot.