Sweet-and-sour-chicken

Sweet and sour chicken

Our Chinese-style chicken stir-fry is enhanced with sweet peppers and pineapple chunks for the ultimate sticky-sweet sensation

, 20 July 2020

(1 vote)

Sweet and sour chicken
  • 25 Mins

  • Serves: 4

  • Price: £1.81 per serving

Nutritional Info
Each 467g serving contains
  • Energy

    2032KJ

    486KCAL

    24%
  • Fat

    8.9g

    low

    13%
  • Saturates

    0.9g

    low

    5%
  • Sugars

    19.1g

    low

    21%
  • Salt

    1.17g

    low

    20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
Ingredients
  • 200g easy cook long grain white rice, rinsed
  • 1tbsp vegetable oil
  • 350g Asda Cook from Frozen Diced Chicken Breast
  • 2 red peppers, deseeded and chopped into chunks
  • 227g tin pineapple chunks, drained
  • 3 spring onions, trimmed and chopped
  • 425g Sharwood’s 30% Less Sugar Sweet & Sour Cooking Sauce
  • 60g Sharwood’s Prawn Crackers
Method
  • Half fill a saucepan with water and bring to the boil. Add the rice and cook according to pack instructions, until tender. Drain in a sieve and keep warm.

  • Heat the oil in a large non-stick frying pan over a medium-high heat and fry the chicken pieces for 10 minutes until golden all over. Stir in the peppers, pineapple and most of the spring onions, leaving some of the green tops to serve.

  • Cook for another 5-10 minutes until the veg is tender and the chicken is cooked through.

  • Add the sauce, reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add a splash of water if the sauce gets too thick.

  • Divide the rice between 4 plates and spoon over the chicken and sauce. Sprinkle over the reserved spring onions and serve with prawn crackers.