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Recipe

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

Mar 27, 2017 12:23am
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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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.

Notes

  • Dusting the chicken in cornflour gives it a crispy coating. - Use pork or fish in place of chicken, if liked.

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