Stashcook: Meal Planner & Recipe Keeper

Sweet and Sour Chicken Stir Fry Recipe

Name: Sweet and Sour Chicken Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup white sugar ((Note 1)); 1/3 cup apple cider vinegar; 3 tbsp pineapple juice ((from the canned pineapple pieces)); 3 tbsp ketchup ((Australia: tomato sauce)); 1 tsp Worcestershire sauce ((Note 2)); 1 tsp soy sauce (, light or all purpose (Note 2)); 1 tsp Oyster Sauce ((Note 2)); 1/4 tsp salt; 1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together); 1 1/2 tbsp peanut oil ((or vegetable)); 1 garlic clove (, minced or finely chopped); 1 onion (, halved and sliced (brown, yellow or white) (see photo in post)); 400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3)); 1 red capsicum / bell pepper (, cut into bite size pieces); 1 green or yellow capsicum / bell pepper (, cut into bite size pieces); 1 can ((8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.); Sliced shallots / scallions (, for garnish)

RecipeTin Eats

This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour Chicken - recipe here. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!

Ingredients

1/2 cup white sugar ((Note 1))

1/3 cup apple cider vinegar

3 tbsp pineapple juice ((from the canned pineapple pieces))

3 tbsp ketchup ((Australia: tomato sauce))

1 tsp Worcestershire sauce ((Note 2))

1 tsp soy sauce (, light or all purpose (Note 2))

1 tsp Oyster Sauce ((Note 2))

1/4 tsp salt

1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together)

1 1/2 tbsp peanut oil ((or vegetable))

1 garlic clove (, minced or finely chopped)

1 onion (, halved and sliced (brown, yellow or white) (see photo in post))

400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3))

1 red capsicum / bell pepper (, cut into bite size pieces)

1 green or yellow capsicum / bell pepper (, cut into bite size pieces)

1 can ((8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.)

Sliced shallots / scallions (, for garnish)

Method

Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.

Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.

Add chicken and stir fry until it it is white all over but still pink inside.

Add capsicum and stir fry for 2 minutes.

Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.

Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.

Stir through pineapple pieces (just to warm) and remove from stove.

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.

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