Name: Speedy sweet and sour chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, cubed; 1/4 cup cornflour (see recipe tip); vegetable oil, for shallow frying; 1/2 cup rice wine vinegar; 1/4 cup Shaoxing wine; 1/4 cup caster sugar; 1 tablespoon tomato sauce; 1 tablespoon soy sauce; 1 tablespoon grated ginger; 2 garlic cloves, crushed; 1/4 pineapple, peeled, cored, sliced; 2 tomatoes, cut into wedges; 1 yellow capsicum, seeded, thickly sliced; 1 Lebanese cucumber, sliced; 1 carrot, sliced; 3 spring onions, sliced; steamed rice, to serve

Speedy sweet and sour chicken

This speedy sweet and sour chicken recipe is packed with veges and perfect accompanied with steamed rice. Enjoy for a quick and filling midweek family meal

Serves 4

Prep

15M

Cook

15M

Total

30M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

500 gram chicken thigh fillets, cubed

1/4 cup cornflour (see recipe tip)

vegetable oil, for shallow frying

1/2 cup rice wine vinegar

1/4 cup Shaoxing wine

1/4 cup caster sugar

1 tablespoon tomato sauce

1 tablespoon soy sauce

1 tablespoon grated ginger

2 garlic cloves, crushed

1/4 pineapple, peeled, cored, sliced

2 tomatoes, cut into wedges

1 yellow capsicum, seeded, thickly sliced

1 Lebanese cucumber, sliced

1 carrot, sliced

3 spring onions, sliced

steamed rice, to serve

Method

1.Toss the chicken in cornflour to coat, shaking off excess.

2.In a wok or large frying pan, heat the oil on high until a little flour sizzles when added. Fry the chicken for 3-4 minutes, turning, until golden. Remove and drain on a wire rack.

3.In a wok, combine the vinegar, wine, sugar, sauces, ginger and garlic. Bring to the boil on medium.

4.Return chicken to the wok with pineapple, vegetables and onion. Stir-fry for 4-5 minutes until the vegetables are tender-crisp and the chicken is cooked through. Serve with steamed rice.