Recipes › Dinner

• Dinner
• 30 min
• Dairy-Free

Sweet and sour chicken

Crisp chicken with peppers and pineapple in a tangy sauce.

Calories

519

Protein

34 g

Carbs

70 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Chicken breast
• 2 tbsp Cornflour
• 2 tbsp Vegetable oil
• 1 Red bell pepper
• 1 Green bell pepper
• 1 Onion
• 200 g Pineapple
• 3 tbsp Tomato ketchup
• 3 tbsp Cider vinegar
• 2 tbsp Brown sugar
• 2 tbsp Soy sauce
• 600 g White rice, cooked

Contains: Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Cut the chicken into bite-sized pieces and toss in the cornflour.
2. Heat the oil in a wok and fry the chicken for 6–8 minutes until golden and cooked through. Set aside.
3. Deseed the peppers and cut into chunks, cut the onion into chunks and cut the pineapple into pieces.
4. Stir-fry the peppers and onion for 3 minutes.
5. Add the pineapple, ketchup, vinegar, brown sugar, soy sauce and 100 ml water and bubble for 2 minutes until glossy. Return the chicken and toss to coat.
6. Serve with the warm rice.

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