Simple Sweet & Sour Chicken

Cook Time 40 minutes

Servings 4


½ cup (125ml) tomato sauce
2 tbs caster sugar
2 tbs salt-reduced soy sauce
2 tbs white wine vinegar
2 tsp cornflour
½ 440g can pineapple pieces in natural juice (retain juice)
1 tbs olive oil
450g lean chicken breast fillets, fat trimmed, cut into 2.5cm pieces
1 long fresh red chilli, deseeded, thinly sliced
2 garlic cloves, crushed
3cm piece ginger, cut into matchsticks
1 small red onion, cut into thin wedges
1 small red capsicum, cut into 2.5cm pieces
1 small green capsicum, cut into 2.5cm pieces
150g sugar snap peas
2 cups (340g) cooked jasmine rice, to serve
2 green shallots, thinly sliced, to garnish 


Combine tomato sauce, sugar, soy sauce, vinegar, cornflour, pineapple and retained juice in a small bowl. Set aside.

Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl. 

Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened.

Return chicken mixture to wok with sauce mixture and sugar snap peas. Stir-fry for 2–3 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with rice and shallots. 


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