Today, work has been busy we wanted a quick and easy tea. I’ve never made proper sweet & sour chicken before as 1) the list of ingredients scared me and 2) never had all the ingredients. As I was flicking through old cookbooks at the weekend I came across a recipe for sweet & sour in The Nation’s Favourite Food. I did adapt the recipe slightly.
I served it with egg fried rice and it was far nicer than I was expecting. Hubby commented as how it was just as good as the takeaway version. This is even quicker to make than ordering one and probably a great deal healthier.
Sweet & Sour Chicken
2 tbsp sunflower oil
2 chicken fillets, cut into cubes
1 medium red pepper, cut into 1in pieces
thumb sized piece of ginger, grated
3 cloves of garlic, crushed
5 spring onions, chopped
1 small tin of pineapple chunks, drained
1 tbsp soft dark brown sugar
2 tbsp rice vinegar
3 tbsp dry sherry
2 tbsp dark soy sauce
175 (6 fl oz) chicken stock
2 tbsp tomato puree
2 tbsp of cornflour mixed with 2 tbsp of water
1) Heat oil in wok, add chicken, peppers, garlic and ginger then fry for 3 min. Add spring onions plus pineapple and stirfry for a further 30 sec.
2) Add all the sauce ingredients, bring to the boil then simmer for 6 min. Season with pepper.