Easy sweet & sour chicken

Easy sweet & sour chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(154 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins - 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Make this easy sweet and sour chicken, everyone will love it

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
305
protein
36g
carbs
38g
fat
2g
saturates
0g
fibre
2g
sugar
23g
salt
1.63g

Ingredients

  • 9 tbsp tomato ketchup
  • 3 tbsp malt vinegar
  • 4 tbsp dark muscovado sugar
  • 2 garlic cloves, crushed
  • 4 skinless and boneless chicken breast, cut into chunks
  • 1 small onion, roughly chopped
  • 2 red peppers, seeded and cut into chunks
  • 227g 8oz can pineapples pieces in juice, drained
  • 100g sugar snap peas, roughly sliced
  • handful salted, roasted cashew nuts, optional

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on High for 8-10 minutes until the chicken is starting to cook and the sauce is sizzling.
  2. Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

Recipe from Good Food magazine, February 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sherill's picture
  • 1
  • 2
  • 3
  • 4
  • 5

a huge hit with my teenagers, will now be a regular at our house

maartjevdm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found this recipe a bit bland. I made it in the wok and added a tbsp of sesame oil and a tbsp of ketjap manis (indonesian soy sauce) to the sauce. I also added mushrooms, spring onion, roasted cashews and an extra clove of garlic, and it was ok but not 'wow lets do this again'. I didn't use the amount of sugar that was stated instead I only added two tbsp that were not heaped, but it was plenty sweet so that couldn't have been the problem. I guess I was hoping for a more asian flavor, but I reckon this is a good dish for kids or fuzzy adults. Maybe its a good idea to switch out some of the ketchup for oyster sauce?

Cooking Freak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely recipe however it was still a bite too sweet even though I halved the amount of sugar. I think when I make it again I will make it without the sugar and only sweeten it with pineapple juice if it needs it. I also went with other suggestions and used my wok instead of the microwave. All in all a good recipe but not sure why you need to add sugar as tomato ketchup already has a lot of sugar in it and I should have gone with my initial instincts.

CulinaryDisaster's picture

I love this recipe - I however boil up the sauce separately, add the pineapple juice into it and let it reduce a little bit. I sometimes add a splash of soy sauce to it as well. Aaaand, I use balsamic vinegar instead of malt vinegar.
I then fry the chicken on a pan, add the sauce and the pineapple and then the peppers and onions towards the end. I don't cook the veggies for long as I like them crunchy. If I don't put soy sauce into the sauce, I pour some over the rice. Yum!

Helene77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am not usually a lover of Chinese food or fruits in savoury dishes but this was truly delicious. Followed advise below and pan fried chicken and veg separately before mixing with the sauce. Did add soy sauce and halved sugar, and a little of the pineapple juice to make more wet. My 4 year old and 18 months old children loved it! Would highly recommend.

andy1971's picture

I also agree with an earlier comment about refining this dish.
I found if I made a bit more sauce it went better with the dish and I also went with the wok option so I used:-
195ml of ketchup.
90ml of palm sugar
90ml rice vinegar
22ml rice wine
22ml light soy sauce
Add the soy sauce, rice wine, rice vinegar and palm sugar in a pan and heat stirring until the sugar has melted. Then add the ketchup and stir again until it has mixed well. remove from the heat leave to stand. When you have made your chicken stir fry add the pineapple and the sauce and re-heat stirring the sauce into your stir fry for a couple of minutes until it has warmed through. serve with egg fried rice. VOILA.

LibbyR26's picture

Did it in the wok. Tasted great. Tastier and healthier than a takeaway

emma_ace's picture

This is a really lovely, tasty, cheap and easy dish to make. A firm favourite with the family! I highly recommend

lisaevernden's picture

Great recipe. Easy and cheap to make..will never be buying pre-made sauce again!

luvgrub's picture

Great recipe. I Pam fried and halved the sugar.

bethanswift2's picture

Followed this recipe last night - it was absolutely delicious! Added some extra veg and served with noodles and thought it was better than a takeaway! Would 100% make again!

caroljefferson's picture

ps used frozen peas!

caroljefferson's picture

needed to use fresh pineapple and poached chicken before we went on holiday, great hit with 2 teenage boys and hubby with big appetite, served with couscous and salad!

jwren12002's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this today - my daughters (aged 5 and 6) loved it, and my husband went back for seconds, so I'll definitely make this again! I added extra stir fry veg and a bit more ketchup and vinegar along with all the juice of the pineapple, so we'll be having it again tomorrow! I didn't use the microwave as I wouldn't have had a dish large enough to put all the ingredients into and I prefer to use the wok.

dwatson27's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this again tonight. I never use microwave! Fry chicken and set aside.fry onions and galic until softened. Add sauce mix (vinegar, tomato sauce &sugar ) and peppers and sugar snap peas. Cook for 4 mins then add cooked chicken to heat through. Serve with egg fried rice ( Jo Pratt recipe). Fabulous !!!5 stars every time for taste and ease of making! :)

fizzh89's picture

I printed this recipe out ages ago but didn't get round to making it til this week.....I wish I'd made it sooner! It was really quick and easy, on the table within 30 mins of starting. The family loved it. I will most definitely be making this one again. Can certainly recommend :)

cambridgehelen's picture

Have made this recipe twice now and both times have loved it!! My family like "saucy" dinners so both times have doubled the sauce ingredients.
Both times have stir fried the chicken, chucked loads (really loads) of veg in to a wok added the sauce to heat through and at the last minute added a good handful of cashew nuts..... Yum yum. Oh and we like a bit of fire so add chilli too!!

buchan7767's picture

Was not too sure how the sauce would taste whilst making it as very dark but, once it was mixed with the chicken and veg in the wok, it was very tasty. Would definitely make it again.

saffysue's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have cooked this a few times now both in the wok and in the microwave. Very easy, very tasty and not the yucky gloopy sauce that is standard at the local takeaway.

raven's picture
  • 1
  • 2
  • 3
  • 4
  • 5

THe only dud recipe I've found on this site. Was just OK - sauce tasted just like you'd expect ketchup malt vinegar and brown sugar to taste - a bit yuk!

Pages

Questions

Tips