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Sweet & Sour Chicken

  • 1
  • Easy
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Recipe Ingredients

  • 250g dry medium egg noodles
  • 1 tbsp vegetable oil
  • 400g skinless chicken breast, diced
  • 5cm piece fresh root ginger, grated
  • 300g pack mixed stir-fry vegetables of your choice, chopped if large
  • water
  • 1½ tbsp cornflour
  • 5 tbsp sweet chilli sauce
  • ½ tbsp soya sauce
  • 2 tbsp white-wine vinegar
  • 227g tin pineapple rings, roughly chopped, with 3 tbsp juice reserved
  • salt and pepper
  • large handful bean sprouts
  • large handful fresh coriander, leaves picked

Recipe Directions

1. Bring a pan of water to the boil and cook the noodles according to the instructions on the packaging. Drain, then tip back into the pan to keep noodles warm. 2. Meanwhile, heat the oil in a wok or large frying pan over a high heat. Add the chicken and stir-fry for 5 minutes until golden. Stir in the ginger, mixed vegetables and a splash of water. Stir-fry until the vegetables are just tender and the chicken is cooked through. 3. Put the cornflour into a small bowl and gradually whisk in the sweet chilli and soya sauces, vinegar and reserved pineapple juice until smooth. Add the cornflour mixture and pineapple chunks to the chicken pan and cook, stirring occasionally, until the sauce is thick and syrupy – about 30 seconds. 4. Check the seasoning and sprinkle over the bean sprouts and coriander leaves. Serve immediately with the noodles.   EACH SERVING 2 020kJ, 36g protein, 9g fat (2g saturated), 63g carbohydrate (14g sugars), 3g fibre.    

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