Sweet and Sour Chicken with Rice

Crisp pieces of chicken and peppers in a glossy, tangy pineapple sauce that the whole family loves.

TIME BREAKDOWN
Prep: 12 min
Cook: 15 min
Total: 27 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g long grain rice
  • 500g skinless chicken breast, cut into bite-sized pieces
  • 3 tbsp cornflour
  • 2 tbsp vegetable oil
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 227g tin pineapple chunks in juice, drained (reserve the juice)
  • 3 tbsp tomato ketchup
  • 3 tbsp rice vinegar
  • 2 tbsp light brown sugar
  • 100ml chicken stock
  • Salt and white pepper to taste

Method

  1. Cook the rice in salted boiling water for 10 to 12 minutes, then drain.

  2. Toss the chicken in 2 tbsp of the cornflour with a pinch of salt. Mix the ketchup, vinegar, sugar, stock and 3 tbsp of the reserved pineapple juice in a jug.

  3. Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for 5 to 6 minutes until golden and cooked through. Remove to a plate.

  4. Add the peppers and stir-fry for 3 minutes. Pour in the sauce and bring to the boil.

  5. Mix the remaining cornflour with 1 tbsp of cold water, stir into the sauce and bubble for 1 minute until glossy.

  6. Return the chicken, add the pineapple and toss for 1 minute. Serve over the rice.