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Sweet & Sour Chicken
Method
- Heat the oil in a wok/large frying pan and fry the onions and peppers for 2-3 mins until soft. Then add the garlic and cook for a further minute.
- Add the shredded chicken, pineapple (chunks and juice), brown sugar and white wine vinegar to the pan. Crumble in the stock cube, add in the water and give everything a good stir.
- Bring the mixture to the boil, turn down the heat and simmer for 12-15 mins.
- Mix the cornflour with 2 tablespoons of cold water to form a paste and add to the wok with a stir. The mixture should thicken slightly.
- Allow to simmer for a further 4-5 mins then remove from heat and serve on a bed of rice or with a portion of noodles.
Ingredients
2 tbsp oil
4 chicken drumsticks, roasted and stripped
1 onion, diced
2 different coloured peppers, cut into chunks
2 cloves garlic, crushed
25g brown sugar
2 tbsp white wine vinegar
1 chicken / veg stock cube
300ml water
1 tbsp cornflour
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