Sweet & sour chicken

Sweet & sour chicken

Preparing the ingredients in advance means you can stir-fry the veg quickly to keep it fresh and crunchy.

By , 21 September 2015
Sweet & sour chicken
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.74 per serving
Nutritional Info
Each 469g serving contains
  • Fat low
  • Saturates low
  • Sugars med
  • Salt high
  • Energy 1926KJ 460KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 411kJ/98kcal.
  • 4 tbsp Amoy Reduced Salt Soy Sauce
  • 2 tbsp Asda Sweet Chilli Sauce
  • 2 tbsp cider vinegar
  • 2 tbsp clear honey
  • 75ml orange juice
  • 4 level tsp of cornflour
  • 2 tbsp sunflower oil
  • 4 chicken breast fillets, cut into bite-size pieces
  • 200g carrots, cut into short sticks
  • 1 pepper, quartered, de-seeded and cut into strips
  • 2 spring onions, trimmed and sliced
  • 155g pack mangetout, sliced lengthways
  • 300g fresh pineapple (weighed without skin and core), cut into bite-size pieces
  • Rice, to serve
  • To make the sweet and sour sauce, mix the soy sauce, sweet chilli sauce, vinegar, honey, orange juice and cornflour until smooth. Add 50ml of water and set aside.

  • Heat 1 tbsp of the oil in a wok and stir-fry the chicken for 4 minutes or until just cooked through. Remove from the pan and set aside.

  • Wipe out the wok with kitchen paper. Add the rest of the oil to the wok and stir-fry the prepared carrots, red pepper, spring onions and mangetout for about 3-4 minutes.

  • Return the chicken to the wok and add the pinepple. Stir-fry until hot.

  • Stir the sweet and sour sauce, add to the wok and cook, stirring, until it boils and thickens. Serve with rice.