Sweet & Sour Chicken with Egg Fried Rice
Ingredients
- 500 g chicken breast
- 220 g tinned pineapple chunks in juice
- 3 tbsp tomato ketchup
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 600 g cooked long-grain rice
- 2 egg
- 3 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 37.6 g
- Carbohydrate
- 52.9 g
- of which sugars
- 10.1 g
- Fat
- 16.6 g
- of which saturates
- 3 g
- Fibre
- 1.2 g
- Salt
- 1.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut chicken into chunks and season lightly. Heat 2 tbsp oil in a wok over a high heat and stir-fry chicken for 6–7 minutes until cooked. Remove and set aside.
- 2
Mix ketchup, rice wine vinegar, soy sauce and the pineapple juice from the tin to make the sweet and sour sauce.
- 3
Pour the sauce into the wok, bring to a simmer for 2 minutes, then add the pineapple chunks and return the chicken. Stir to coat.
- 4
In a separate frying pan, heat 1 tbsp oil and stir-fry the cooked rice for 2 minutes. Push to one side, scramble in the eggs, then mix everything together.
- 5
Serve the sweet and sour chicken alongside the egg fried rice.
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