Sweet and Sour Chicken (HC)
Ingredients
1½ tsp olive oil
1 chicken fillet, cut into chunks
½ onion, cut into chunks
½ red/yellow pepper, cut into chunks
½ carrot, cut into half moons
50g tinned pineapple chunks
80ml pineapple juice (from the tin)
½ tbsp soy sauce (low sodium)
½ tbsp white wine vinegar
1 tbsp tomato puree
1 tsp honey
⅛ tsp Chinese 5 spice (optional)
½ tbsp cornflour
70ml water
60g wholegrain rice or wholewheat noodles
Instructions:
Heat 1 tsp of the olive oil in a large high-sided non-stick frying pan over medium heat. Cook the chicken for about 4-5 minutes or until brown on all sides. Remove from the pan.
Heat ½ tsp of oil in the pan and add the onion, pepper, carrot and pineapple and cook for a further 6-8 minutes or until the vegetables are starting to soften.
To make the sauce, add the pineapple juice, soy sauce, vinegar, tomato puree, honey and Chinese 5 spice to a bowl. Stir well to combine.
In a small bowl mix the cornflour and water and add this to the rest of the sauce ingredients. Stir well to combine.
Meanwhile, cook the rice or noodles according to the packet instructions.
Add the sauce and cooked chicken to the vegetables, stir well and bring to a simmer. Cook for 8-10 minutes or until the sauce is glossy and the chicken is cooked through (add a splash of water if the sauce is too thick).
Serve with rice or noodles.
