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Sweet and Sour Chicken

Prep Time15 mins
Cook Time15 mins
Course: Evening Meal
Cuisine: Chinese
Keyword: chicken,, noodles
Servings: 4 People


  • 2 medium carrots peeled and cut into thin batons
  • 1 red pepper cut into thin strips
  • 1 large onion finely diced
  • 2 small cans pineapple rings in juice each ring cut into quarters
  • 4 tablespoons pineapple juice from the canned pineapples
  • 4 tablespoons white wine vinegar
  • 2 tablespoons reduced salt soy sauce
  • 4 tablespoons tomato puree
  • 1 tablespoon dark brown sugar with stevia
  • 2 garlic cloves peeled and crushed
  • 25 g piece fresh root ginger peeled and finely grated
  • freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 4 small skinless chicken fillets
  • 1 tablespoon corn flour
  • 200 g uncooked basmati rice cooked according to packet instructions


  • Prepare all of the vegetables
  • Mix the soy sauce, white wine vinegar, tomato puree, brown sugar, pineapple juice, ginger and garlic in a measuring jug. Top up with water to make 400ml of liquid. Stir together well until the tomato puree has dissolved into the mixture
  • Slice the chicken into bite-sizes strips.
  • Heat the oil in the wok and fry the chicken over a medium heat until cooked.
  • Remove the chicken from the wok, drain on absorbent kitchen roll, and keep warm.
  • To make the sauce, add the pepper, onion and carrot to the wok and stir fry for 2 – 3 minutes; adding a little water if the vegetables start sticking to the pan.
  • Stir the liquid ingredients from the jug again, and then pour over the vegetables in the wok. Stir together well and cook on a high heat until the sauce boils.
  • Start cooking the rice according to packet instructions
  • Dissolve the cornflour in a little water then add to the wok with the vegetables to thicken the sauce, stirring well.
  • Stir in the pineapple and chicken and cook gently for 2 minutes.
  • Drain the rice.
  • Divide the rice evenly between 4 warmed plates then spoon the sweet and sour sauce over the top
  • Enjoy