Sweet and Sour Chicken {Easy Recipe!}

A pan of Sweet and Sour chicken, ready to serve onto plates.

5 from 3 votes

Sweet and Sour Chicken {Easy Recipe!}

Cheaper and healthier than a takeaway, this Sweet and Sour Chicken recipe will be a big hit with the whole family. Simple ingredients but maximum flavour, cook this tangy, sweet and sticky dish on the hob for a quick dinner.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Chinese

Servings:

Author: Sarah Rossi

Ingredients

700 g Chicken breast Cut into large chunks
1 Onion Peeled and cut into large chunks
4 Garlic cloves Peeled and crushed
2 Inches of ginger Finely chopped or grated
3 tbsp Tomato puree
3 tbsp Light soy sauce
4 tbsp White wine vinegar
4 tbsp Honey
2 tbsp Dark brown sugar
3 Peppers Cut into large chunks
435 g Tinned pineapple (in JUICE) In chunks
3 tbsp Cornflour See notes
100 ml Water
Salt and freshly ground black pepper To taste

Metric - Imperial

Instructions

Heat 1 tbsp of oil into a large saucepan, then add the chicken pieces when hot. Stir for 8-10 mins until the chicken is almost cooked through.
Add the onions, garlic and ginger and stir for another 4-5 mins until they've softened a little.
Add the tomato puree, soy sauce, white wine vinegar, honey, sugar and salt and pepper. Stir well.
Add the peppers and cook for a further 5 minutes to soften a little, but still keep a little crunch.
Drain the pineapple (keeping the juice to one side) and add it into the pan.
Put the cornflour in a small bowl and add a little of the reserved juice to make a slurry/thick paste. Tip it into the pan and add the rest of the juice and 100ml water.
Bring the liquid to a boil and serve when the sauce is thickened and has coated everything well.

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Notes

Pineapple: If you only have pineapple rings, simply chop these into chunks before adding them into the pan.

Chicken breasts: I cut these into bite sized pieces. You can use boneless, skinless chicken thighs if you prefer, they may take a little longer to cook.

Dark brown sugar: This does need to be dark brown to give that rich flavour.

Pepper: The type of peppers used here are bell peppers.

Optional: Chilli flakes for a bit of heat if you like that, and a squeeze of lime at the end for extra zing.

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.

Nutrition