Traditional sweet & sour chicken


Serves 4

Ready in 25 Minutes



  • 227g can Pineapple Chunks in Juice
  • 2 level tbsp cornflour
  • 2 tbsp Dark Soy Sauce
  • 3 tbsp tomato ketchup
  • 2 tbsp cider vinegar
  • 1 level tbsp caster sugar
  • 2 tbsp sunflower oil
  • 500g Chicken Thigh Fillets
  • 2 red peppers
  • 150g carrots, cut into batons
  • 155g mangetout, halved
  • 4 spring onions, trimmed and sliced
  • 225g can Water Chestnuts, drained
  • Rice, to serve


  1. Drain the pineapple juice into a bowl; put the fruit to one side. Mix 4 tbsp of the juice with the cornflour to make a paste. Add the rest of the juice, soy sauce, ketchup, vinegar and sugar, then stir into a smooth sauce. Make up to 275ml with cold water.
  2. Heat 1 tbsp of the oil in a wok, add the chicken and stir-fry until cooked through.
  3. Push the meat to one side of the wok. Add the rest of the oil, the peppers, carrots and mangetout. Stir-fry for 3 minutes. Add the pineapple, spring onions and water chestnuts, then stir-fry for another 2 minutes.
  4. Stir in the sauce until it boils and thickens. Serve with rice.

Nutritional Info:

Special Diets:

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