Recipes
Recipes

Sweet and sour chicken

Our Chinese-style chicken stir-fry is enhanced with sweet peppers and pineapple chunks for the ultimate sticky-sweet sensation

Our Chinese-style chicken stir-fry is enhanced with sweet peppers and pineapple chunks for the ultimate sticky-sweet sensation

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(6 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.81 per serving

Nutritional Information

Each 467g serving contains

Energy
2031kj
486kcal
24%
Fat
8.9g
Med
13%
Saturates
0.9g
Low
5%
Sugars
19.1g
High
21%
Salt
1.17g
Med
20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
435kj/104kcal

Ingredients

200g easy cook long grain white rice, rinsed

1tbsp vegetable oil

350g Asda Cook from Frozen Diced Chicken Breast

2 red peppers, deseeded and chopped into chunks

227g tin pineapple chunks, drained

3 spring onions, trimmed and chopped

425g Sharwood’s 30% Less Sugar Sweet & Sour Cooking Sauce

60g Sharwood’s Prawn Crackers

Method

1
Half fill a saucepan with water and bring to the boil. Add the rice and cook according to pack instructions, until tender. Drain in a sieve and keep warm.
2
Heat the oil in a large non-stick frying pan over a medium-high heat and fry the chicken pieces for 10 minutes until golden all over. Stir in the peppers, pineapple and most of the spring onions, leaving some of the green tops to serve.
3
Cook for another 5-10 minutes until the veg is tender and the chicken is cooked through.
4
Add the sauce, reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add a splash of water if the sauce gets too thick.
5
Divide the rice between 4 plates and spoon over the chicken and sauce. Sprinkle over the reserved spring onions and serve with prawn crackers.