Sweet & sour chicken

Name: Sweet & sour chicken | Asda Good Living
Total time: 25 min
Yield: 4
Ingredients: 227g can Asda Pineapple Chunks in Juice; 2 level tbsp cornflour; 2 tbsp Asda Dark Soy Sauce; 3 tbsp tomato ketchup; 2 tbsp cider vinegar; 1 level tbsp caster sugar; 2 tbsp sunflower oil; 515g Butcher's Selection Boneless Chicken Thigh Fillets, cut into bite-sized chunks; 2 red peppers, de-seeded and cut into chunks; 150g carrots, cut into batons; 155g mangetout, halved; 4 spring onions, trimmed and sliced; 225g can Kingfisher Water Chestnuts, drained and sliced; Rice, to serve

Tastier than a traditional takeaway and so easy. But if you're really pushed for time, cheat with pre-prepared ingredients, or buy one ready made.

By Asda Good Living,21st September 2015

Cook: 25 Mins

Serves: 4

Price: £2.04 per serving

Nutritional Information

Each 100g serving contains

Energy
1428kj
341kcal

17%

Fat
9.7g

Med
14%

Saturates
1.9g

Med
10%

Sugars
23.6g

High
26%

Salt
2.2g

High
37%

of your reference intake.
Typical energy values per 100g:
1428kj/341kcal

Ingredients

227g can Asda Pineapple Chunks in Juice

2 level tbsp cornflour

2 tbsp Asda Dark Soy Sauce

3 tbsp tomato ketchup

2 tbsp cider vinegar

1 level tbsp caster sugar

2 tbsp sunflower oil

515g Butcher's Selection Boneless Chicken Thigh Fillets, cut into bite-sized chunks

2 red peppers, de-seeded and cut into chunks

150g carrots, cut into batons

155g mangetout, halved

4 spring onions, trimmed and sliced

225g can Kingfisher Water Chestnuts, drained and sliced

Rice, to serve

Method

Drain the pineapple juice into a bowl; put the fruit to one side. Mix 4 tbsp of the juice with the cornflour in a measuring jug to make a paste. Add the rest of the juice, soy sauce, ketchup, vinegar and sugar, then stir into a smooth sauce. Make up to 275ml with cold water.

Heat 1 tbsp of the oil in a wok, add the chicken and stir-fry for 3-5 minutes, or until cooked through.

Push the meat to one side of the wok. Add the rest of the oil, the peppers, carrots and mangetout. Stir-fry for 2-3 minutes. Add the pineapple, spring onions and water chestnurs, then stir-fry for another 1-2 minutes.

Stir in the sauce until it boils and thickens. Serve with rice.