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Baby chicken in a savoury sweet and sour vegetable sauce

Ingredients 12
Servings 6
Time 20-25 minutes


  • olive or sunflower oil for frying
  • 3
    baby chickens, halved
  • salt and milled pepper
  • 1
    onion, chopped
  • 2
    large cloves garlic, crushed
  • 3
    sweet peppers (any colour) halved, seeded and sliced
  • 3
    tomatoes, peeled and chopped
  • 1
    English cucumber, halved, seeded and sliced into half-moons
  • 30
  • 30
    soy sauce
  • 15
  • fresh coriander or parsley, chopped


30-40 minutes
Heat a little oil in a large saucepan or sauté pan and fry chickens all over until browned; just a few minutes each side. Wipe out pan with paper towels. Season chickens with salt and pepper. Add a little fresh oil to pan, stir in vegetables and heat through. Return chickens to pan, cover and cook gently until tender, 20 to 30 minutes, turning occasionally. Lift out chickens and, if you think they look a bit pale, grill for a few minutes. Put on a serving platter. Meanwhile mix together vinegar, soy sauce, sugar and cornflour and stir into vegetables. Bring to boil, stirring gently. Check seasoning. Spoon over chickens, garnish with chopped coriander or parsley and serve with plenty of sticky white rice and side dishes like chillies in soy sauce.

Read more on: poultry  |  grill


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