Chicken and Pineapple in Sweet and Sour Sauce
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Ingredients
- 500 g chicken breast fillets, diced
- 200 g tinned pineapple chunks
- 2 tbsp rice vinegar
- 2 tbsp caster sugar
- 2 tbsp tomato puree
- 1 red pepper, diced
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 288 kcal
- Protein
- 29.7 g
- Carbohydrate
- 18.8 g
- of which sugars
- 17.1 g
- Fat
- 10.1 g
- of which saturates
- 2 g
- Fibre
- 1.5 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until hot and stir-fry the chicken for 4 minutes, until golden and cooked through with no pink remaining, then lift out.
- 2
Add the red pepper to the wok and stir-fry for 2 minutes, until just softened.
- 3
Mix the rice vinegar, caster sugar, tomato puree and cornflour with the drained pineapple juice and 50ml water.
- 4
Pour into the wok and simmer for 2 minutes until thickened.
- 5
Return the chicken to the wok with the pineapple chunks and toss to coat for 1 minute.
- 6
Serve with steamed rice.
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