Sweet and Sour Chicken

A homemade takeaway classic featuring chicken, fresh pineapple, and peppers in a glossy ginger and garlic infused sauce.

Healthy Chicken Dairy Free Stir-Fry Pineapple

Estimated Nutrition

Calories

333.1

kcal / serving

1332.4 kcal total

Carbs

43.8g

per serving

175.2 g total

Fat

9.1g

per serving

36.5 g total

Protein

19.7g

per serving

78.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

Used to coat chicken

tbsp

Cornflour

For the sauce slurry

tbsp

Light Brown Sugar

Soft

CondimentsSauces

tbsp

Soy Sauce

Dark

tbsp

White Wine Vinegar

tbsp

Tomato Ketchup

Fruits

0.5

piece

Pineapple

Small, fresh, skin removed, cored and sliced

300

Pineapple Juice

Fresh

Meat

piece

Chicken Breasts

Boneless, skinless, cut into 7-9 pieces each

NutsSeeds

clove

Garlic

Crushed

pinch

Chilli Flakes

Dried

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Sunflower Oil

Vegetables

piece

Onion

Cut into wedges

piece

Red Pepper

Deseeded and chopped

piece

Green Pepper

Deseeded and chopped

piece

Spring Onions

Trimmed and finely diagonally sliced

Ginger

Fresh root, peeled and finely grated

Method

Mix one tablespoon of cornflour with 30ml of pineapple juice until smooth.

Combine the remaining juice with garlic, ginger, soy sauce, vinegar, sugar, ketchup, and chilli flakes.

Peel, core, and slice the pineapple and cut chicken into even pieces.

Stir-fry onion and peppers in oil for 3 minutes over high heat.

Coat chicken in cornflour, add to the pan, and stir-fry for 4 minutes.

Add pineapple and sauce, then simmer for 5 minutes until chicken is cooked.

Stir in the cornflour slurry and cook for 60 seconds until the sauce thickens.

Garnish with spring onions and serve hot.