Name: Sweet & sour chicken & veg
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 425g can pineapple chunks, drained, juice reserved; 2 tbsp each tomato ketchup malt vinegar and cornflour; 1 tbsp vegetable oil; 1 onion chopped; 1 red chilli deseeded and sliced; 1 red and green pepper chopped; 2 carrots sliced on the diagonal; 2 skinless chicken breasts thinly sliced; 125g packs baby corn sliced lengthways; 2 tomatoes quartered; cooked rice to serve

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Sweet & sour chicken & veg

Sweet & sour chicken & veg

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.6 out of 5.40 ratingsRate

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A trusty takeaway favourite just got superhealthy. Make ahead and freeze for Friday!

Freezable

Healthy

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Quick fried rice

A star rating of 4.7 out of 5.86 ratings

Ingredients

Nutrition

Units:

MetricUS

425g can pineapple

chunks, drained, juice reserved
2 tbsp each tomato ketchup

malt vinegar and cornflour
1 tbsp vegetable oil
1 onion

chopped
1 red chilli

deseeded and sliced
1 red and green pepper

chopped
2 carrots

sliced on the diagonal
2 skinless chicken breasts

thinly sliced
125g packs baby corn

sliced lengthways
2 tomatoes

quartered
cooked rice

to serve

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Nutrition: per serving

kcal230
fat4g
saturates1g
carbs30g
sugars24g
fibre4g
protein20g
salt0.26g

low

Method

step 1

Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml – add water or stock if you’re short.
step 2

Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
step 3

Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.

Recipe from Good Food magazine, April 2011

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A star rating of 3.6 out of 5.40 ratings

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