Sweet & sour chicken with rice

Sweet & sour chicken with rice

The chicken is cooked in minimum fat without a battered coating.

By , 21 September 2015
Sweet & sour chicken with rice
  • Ready in: 35 mins
  • Serves: 4
  • Price: £2.10 per serving
Nutritional Info
Each 507g serving contains
  • Fat low
    10g
    15%
  • Saturates low
    2.2g
    11%
  • Sugars low
    24g
    27%
  • Salt med
    1.7g
    28%
  • Energy 2604KJ 622KCAL
    31%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 514kJ/123kcal.
Ingredients
  • 227g can Asda Pineapple in Juice
  • 2 tbsp Asda Cider Vinegar
  • 2 tbsp Asda Dark Soy Sauce
  • 1 tbsp clear honey
  • 2 tbsp tomato ketchup
  • 1 level tbsp cornflour
  • 4 chicken breasts, cut into small pieces
  • 2 tbsp groundnut oil (or sunflower oil)
  • 1 red pepper, de-seeded
  • 1 yellow pepper, de-seeded
  • 150g carrots, peeled and cut into batons
  • 125g mangetout, halved
  • 3 spring onions, sliced diagonally
  • Boiled brown rice, to serve
Method
  • Drain the pineapple and put the juice in a basin. Cut the pineapple into bite-sized pieces and set aside. Add the vinegar, soy sauce, honey and ketchup to the juice. Mix in the cornflour with 2 tbsp cold water.

  • Fry the meat in the oil for 2-3 minutes.

  • Slice the peppers and add to the pan with the carrots. Stir-fry for 3 minutes.

  • Add the mangetout, spring onions and pineapple. Stir-fry for 30 seconds.

  • Pour in the sauce and stir until simmering. Simmer for 1-2 minutes, then serve with the boiled brown rice.