Sweet and Sour Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • low-calorie cooking spray
- • 1 onion (peeled and diced)
- • 2 cloves garlic (peeled and crushed)
- • 3 chicken breasts (diced)
- • 2 medium peppers (deseeded and diced)
- • 160 g baby corn (chopped)
- • 180 g courgette (diced)
- • 150 g sugar snap peas (sliced in half)
- • 1/2 orange (juice only)
- • 2 tbsp dark soy sauce
- • 2 tbsp granulated sweetener
- • 4 tbsp rice vinegar
- • 70 g tomato purée
- • 400 g tin chopped tomatoes
- • 1 chicken stock cube
- • 400 ml boiling water
- • 1/4 cucumber (deseeded and sliced)
- • 4 spring onions (chopped)
- • 2 tbsp cornflour
- • 2 tbsp cold water
- • 165 g fresh pineapple (chopped)
Preparation Steps
Spray a large frying pan or wok with low-calorie cooking spray and set on a medium heat.
Add the onion and garlic and fry for 8 minutes until starting to soften.
Add the chicken and continue to fry for 5 minutes until browned on all sides.
Add the peppers and baby corn and cook for a few minutes.
Add the courgette and sugar snaps and cook for another 2-3 minutes.
Pour in the orange juice, soy sauce, sweetener, rice vinegar, tomato puree and chopped tomatoes.
Add the stock cube to the water and stir until dissolved. Pour into the pan.
Mix the cornflour with the cold water until smooth and add to the pan, stir well and simmer for 20 minutes until thickened.
Add the cucumber and pineapple and stir until combined.
Sprinkle over the spring onion and serve with rice or noodles.