Recipes
Recipes

Tasty sweet & sour chicken

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.

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.

Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

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

1
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.
2
Heat 1 tbsp of the oil in a wok, add the chicken and stir-fry for 3-5 minutes, or until cooked through.
3
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.
4
Stir in the sauce until it boils and thickens. Serve with rice.