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Sweet & Sour Chicken

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A quick and flavorful sweet and sour chicken with vibrant vegetables and juicy pineapple, coated in a tangy homemade sauce. Perfect for a fast weeknight dinner.

Ingredients

  • 2 chicken breast
  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 2 tbsp oil
  • 435 g tinned pineapples (with juice)
  • 2 tbsp cider vinegar
  • 2 tbsp tamari (or soy sauce if not gluten-free)
  • 1 garlic clove (crushed)
  • 1 tbsp corn flour
  • 2 bags microwave rice (to serve)

Instructions

  1. Slice the chicken breasts into cubes, chop the peppers into squares, and roughly slice the red onion.
  2. Heat a non-stick pan or wok with the oil and fry the chicken for 5–7 minutes until lightly browned.
  3. Add the red and green peppers along with the onion and cook for a few minutes until slightly softened.
  4. In a bowl, mix together the cider vinegar, tamari, tinned pineapples with juice, crushed garlic, and corn flour to make the sauce.
  5. Pour the sauce into the pan and cook for about 5 minutes, stirring, until the sauce thickens and coats the chicken and vegetables.
  6. Serve hot over prepared microwave rice.

Notes

  • Use soy sauce instead of tamari if gluten-free is not required.
  • Add chili flakes or fresh chili for a spicy kick.
  • Store leftovers in the fridge for up to 2 days and reheat thoroughly before serving.
  • You can substitute chicken with tofu for a vegetarian option.

Nutrition

Find it online: https://yumfamilyrecipes.com/sweet-sour-chicken/