Name: Sweet and sour chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 500 gram chicken thighs, cubed; 1 1/2 tablespoon cornflour; 1 red onion, sliced; 1 carrot, sliced; 450 gram can pineapple pieces in natural juice, drained, 1/2 syrup reserved; 1/4 cup white wine vinegar; 1 tablespoon caster sugar; 1 tablespoon soy sauce; 1 red capsicum, seeded, thinly sliced; 1 bunch baby buk choy, leaves separated; steamed rice, to serve

Sweet and sour chicken

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 tablespoon vegetable oil

500 gram chicken thighs, cubed

1 1/2 tablespoon cornflour

1 red onion, sliced

1 carrot, sliced

450 gram can pineapple pieces in natural juice, drained, 1/2 syrup reserved

1/4 cup white wine vinegar

1 tablespoon caster sugar

1 tablespoon soy sauce

1 red capsicum, seeded, thinly sliced

1 bunch baby buk choy, leaves separated

steamed rice, to serve

Method

1.Heat half oil in a wok or large frying pan on high.

2.Dust chicken in cornflour, shaking off excess. Stir-fry, in batches, 3-4 minutes each batch, until well browned. Remove from pan and set aside.

3.Heat remaining oil in same wok. Stir-fry onion and carrot 2-3 minutes, until onion is just tender. Add reserved syrup, vinegar, sugar and soy; bring to the boil, stirring.

4.Return chicken to wok with pineapple pieces and capsicum. Stir-fry a further 2-3 minutes, until bubbling and thickened. Toss buk choy through.

5.Serve chicken with rice, or noodles if preferred.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!