Sweet & Sour Chicken is one of those meals we have very very often. It’s quick , it’s easy and super for freezing! On a night where something unexpected has popped up and I’m running short in time I love being able to pull this out of the freezer, steam some rice and serve dinner in 20 minutes! - to be even quicker but your stir-fry veggies from the frozen section of the supermarket already prepared.
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Ingredients: Serves 4-6
- 3 x Chicken Breasts (skinless or remove skin yourself)
- 4 x Cups Of Your Choice Of Cut Stir-fry Suitable Vegetables (I recommend capsicum, baby corn, snow peas, beans, broccoli, onion & carrot)
- 1 x 400g Tin Of Pineapple Chunks
- 1 x Cup Of Chicken Stock
- 1 x Tablespoons Of Apple Cider
- 2 x Tablespoons Of Tomato Paste
- 1/2 x Tablespoon oh Minced Garlic
- 1-2 x Tablespoons Of Cornflour
Method:
1. Cut your chicken into chunks. Heat a pan and cook on high in 1-2 cm of water with the lid on. This is healthier than oil and will keep tender.2. Whilst your chicken is cooking. Prepare all of your vegetables peeling and dicing as needed.
3. Once chicken is cooked mix vegetables through your chicken in pan. Add a little more water if it had evaporated. Cook with the lid off stirring often until vegetables are ‘just cooked’ Drain any excess water when done and turn off heat.
4. In a bowl whisk together chicken stock, minced garlic, tomato paste, apple cider and cornflour. Pour over your chicken and vegetables. Stir through coating well. Bring to the boil stirring. Once bubbling reduce heat to a simmer for 20-30 minutes stirring occasionally. Turn off heat and let sauce thicken more if needed before serving .
Serve over steamed rice or noodles .