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
(6 votes)
Cook: 25 Mins
Serves: 4
Price: £1.81 per serving
Nutritional Information
Each 467g serving contains
Energy
2031kj
486kcal
2031kj
486kcal
24%
Fat
8.9g
8.9g
Med
13%
13%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
19.1g
19.1g
High
21%
21%
Salt
1.17g
1.17g
Med
20%
20%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
435kj/104kcal
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.