Name: Sweet and sour chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 500 gram chicken thighs, cubed; 1 1/2 tablespoon cornflour; 1 red onion, sliced; 1 carrot, sliced; 450 gram can pineapple pieces in natural juice, drained, 1/2 syrup reserved; 1/4 cup white wine vinegar; 1 tablespoon caster sugar; 1 tablespoon soy sauce; 1 red capsicum, seeded, thinly sliced; 1 bunch baby buk choy, leaves separated; steamed rice, to serve

Sweet and sour chicken

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 tablespoon vegetable oil

500 gram chicken thighs, cubed

1 1/2 tablespoon cornflour

1 red onion, sliced

1 carrot, sliced

450 gram can pineapple pieces in natural juice, drained, 1/2 syrup reserved

1/4 cup white wine vinegar

1 tablespoon caster sugar

1 tablespoon soy sauce

1 red capsicum, seeded, thinly sliced

1 bunch baby buk choy, leaves separated

steamed rice, to serve

Method

1.Heat half oil in a wok or large frying pan on high.

2.Dust chicken in cornflour, shaking off excess. Stir-fry, in batches, 3-4 minutes each batch, until well browned. Remove from pan and set aside.

3.Heat remaining oil in same wok. Stir-fry onion and carrot 2-3 minutes, until onion is just tender. Add reserved syrup, vinegar, sugar and soy; bring to the boil, stirring.

4.Return chicken to wok with pineapple pieces and capsicum. Stir-fry a further 2-3 minutes, until bubbling and thickened. Toss buk choy through.

5.Serve chicken with rice, or noodles if preferred.

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Ingredients

Method

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