Name: WATCH: How to make easy sweet and sour chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 800 g chicken thighs boneless and skinless, cut into bite-sized pieces; 1 tsp salt; 1/2 cup flour; vegetable oil for shallow frying; 700 g McCain Hawaiian Stir Fry; 1/2 cup tomato sauce; 1/2 cup brown sugar; 2 tbsp soy sauce; 1/2 cup white vinegar; 1/2 cup water; 2 tbsp cornflour

Recipe Disclaimer

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Ingredients (11)

800 g	chicken thighs — boneless and skinless, cut into bite-sized pieces
1 tsp	salt
1/2 cup	flour
	vegetable oil — for shallow frying
700 g	McCain Hawaiian Stir Fry

For the sauce

1/2 cup	tomato sauce
1/2 cup	brown sugar
2 tbsp	soy sauce
1/2 cup	white vinegar
1/2 cup	water
2 tbsp	cornflour

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Method:

In a small bowl combine the sauce ingredients. Set aside.

Add the diced chicken thighs to a bowl. Add the flour and salt and mix well to coat.

Over medium heat, add oil to a wok. Once the oil is hot enough (test with wooden chopstick and look for bubbles), add the chicken. Fry on each side for 4-5 minutes or until golden crispy brown on both sides.

Remove chicken from the wok and place on a paper towel-lined plate or a cooling rack. Discard excess oil, reserving only about 1 tbsp.

Over medium heat add the frozen McCain Hawaiian Stir Fry mix and fry briefly.

Pour in the sauce and let it simmer to thicken and reduce slightly.

Once thick, add in the fried chicken and mix to coat evenly.

Garnish with green onions and sesame seeds and serve with freshly steamed rice.

Notes

For a vegan version substitute the chicken with firm tofu.