Sweet and sour chicken with sticky rice

A healthier version of the classic takeaway.
 
sweet and sour chicken

Recipe from: 28 January 2013
Preparation time: 15 min
Cooking time: 35 min
 
 

Ingredients

 
  • For the sauce:
  • 1
    medium onion - cut into chunks
  • 4
    cm
    knob fresh ginger - peeled and cut into matchsticks
  • 300
    g
    pineapples - cut into chunks
  • 2
    Tbs
    tomato sauce
  • 60
    ml
    lime juice
  • 60
    ml
    sugar
  • 180
    ml
    water
  • 2
    tsp
    cornflour - mixed with a little water
  • 1
    green pepper - cut into chunks
  • Main ingredients:
  • 4
    medium, free-range chicken breasts
  • 1
    pinch
    salt and milled pepper
  • 4
    cup
    steamed rice - to serve
Servings: Change Serving
 
 

Method

 
Cut chicken into small chunks and season.

Heat a little oil in a pan and fry chicken until browned and just cooked. Remove and set aside.

Lightly fry onion, ginger, pineapple and green pepper. Vegetables should still be crunchy.

Add remaining ingredients, mix and simmer until sauce thickens. Season. Toss chicken in sauce to reheat.
   
Serve with steamed rice.

More good ideas:
- Add more vegetables to boost your 5-a-Day
- Use beef, pork or prawns in place of chicken

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: recipe  |  chicken  |  chinese  |  shallow-fry  |  classic  |  asian
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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