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Sweet & sour chicken thighs with fried rice

  • 20 min
  • 30 min
  • 4
  • Easy
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Sweet & sour chicken thighs with fried rice

Recipe Ingredients

  • 2 tbsp sunflower oil
  • 350g chicken-thigh fillets, cut into bite-size chunks
  • 1 onion, sliced
  • 1 tbsp tomato sauce
  • 1 tbsp light brown sugar
  • 1 tbsp soya sauce
  • 4 tbsp white-wine vinegar
  • 230g canned pineapple pieces in natural juice, juice reserved and pineapple roughly chopped
  • 1 tsp cornflour
  • 150g pre-packaged stir-fry vegetables
  • 2 medium eggs, beaten
  • 500g cooked rice

Recipe Directions

This takeaway classic is so easy to make at home. We’ve used chicken thighs, but swap to breast if you prefer.

1. Heat 1/2 tbsp oil in a medium pot and brown chicken for 5 to 8 minutes. Lift chicken into a bowl and set aside.

2. Add 1/2 tbsp more oil to the pot and gently fry onion for 5 minutes. Add tomato sauce, sugar, soya sauce, vinegar, pineapple juice and cornflour. Bring to the boil, stirring constantly, and simmer for 3 to 5 minutes, until thick and syrupy. Add chicken and cook for a further 5 minutes, until chicken is cooked through and the sauce has a coating consistency. Stir in pineapple chunks and check seasoning.

3. Meanwhile, heat remaining 1 tbsp oil in a large frying pan and stir-fry vegetables for 3 minutes. Push to one side of pan and add eggs to empty side. Cook for 1 minute, until set, then break up egg with a wooden spoon and mix into the vegetables. Add rice and fry for 4 to 5 minutes, breaking rice up with a spoon or fork. Check seasoning.

4. Serve chicken with the fried rice.

EACH SERVING: About 2 140kJ, 25g protein, 19g fat (4g saturated), 60g carbohydrate (15g total sugars), 3g fibre.


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