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Member recipe

Sweet and Sour Chicken

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Serves 4

An ideal after work meal for the whole family

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  • 1 small tin of pineapple slices(cut into chunks) in natural juice (not syrup)
  • 2 tbsp of dark soy sauce
  • 2 tbsp malt vinegar
  • 1 tbsp granulated sugar
  • 15 - 25g butter
  • 4 skinless chicken breasts sliced
  • 1 green pepper sliced
  • 250g chestnut mushrooms, sliced
  • black pepper to taste
  • 1 tbsp cornflour mixed to a paste with a little cold water
  • Basmati rice to serve


    1. Drain juice from pineapple into measuring jug. Add cold water to make 7 floz of liquid. Add soy sauce, malt vinegar and sugar. Stir until mixed
    2. Melt butter in large frying pan/wok. Add chicken and fry until golden on all sides. Add sauce mixture, stir and heat until bubbling, turn heat right down and simmer for 20 minutes
    3. After 20 mins, add sliced green pepper, sliced mushrooms and pineapple pieces. Stir and leave for 5-7 mins ensuring vegetables/pineapple are warmed through but not too soft.
    4. Add cornflour paste to thicken sauce - stirring constantly. Sauce will become darker and coat the chicken and vegetables once thickened. Adjust seasoning by adding black pepper, more soy sauce or vinegar to get the sweet/sour taste you like.
    5. Serve with basmati rice

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