Recipes
Sweet and sour chicken for the perfect friday night in
This super simple fakeaway recipe can be made in 25 minutes and takes minimal effort - quicker than waiting for a takeaway!
This super simple fakeaway recipe can be made in 25 minutes and takes minimal effort - quicker than waiting for a takeaway!
(37 votes)
Cook: 25 Mins
Serves: 4
Price: £1.02 per serving
Nutritional Information
Each 475g serving contains
Energy
1710kj
409kcal
1710kj
409kcal
20%
Fat
4.3g
4.3g
Med
6%
6%
Saturates
0.5g
0.5g
Low
3%
3%
Sugars
19.0g
19.0g
High
21%
21%
Salt
0.81g
0.81g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
360kj/86kcal
Typical energy values per 100g:
360kj/86kcal
Ingredients
1tbsp vegetable oil
350g 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
440g jar Sweet & Sour Sauce (see method for homemade)
200g easy cook long grain white rice, rinsed
Method
1
Half fill a saucepan with water and bring to the boil. Add the rice and cook for 15-18 mins, until tender. Drain in a sieve and keep warm.
2
Heat the oil in a large nonstick frying pan over a medium-high heat and fry the chicken pieces for 10 mins until golden all over. Stir in the peppers, pineapple and most of the spring onion, leaving some of the chopped green tops to serve. Cook for another 5-10 mins until the veg is tender and the chicken is cooked through.
3
Make your homemade sauce. To make the sweet and sour sauce, mix 4 tbsp soy sauce, 2 tbsp sweet chilli sauce, 2 tbsp vinegar, 2 tbsp honey, 75ml orange juice and 4 level tsp of cornflour until smooth. Add 50ml and simmer for 5 minutes stirring occasionally.
4
Divide the rice between four plates and spoon over the chicken and sauce. Sprinkle over the reserved spring onion to serve.