Sweet and sour chicken

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

 1 chicken breast (or you can use pork, tofu, seafood – whatever takes your fancy)
 1 cube of chicken stock
 1 tsp light soy sauce
 1 tsp cider vinegar, or a light vinegar – you can also use lime or lemon juice
 2 tbsp tomato ketchup
 1 dash Sri Racha chilli sauce
 1 qt pineapple (if fresh, use one quarter per 2 people)
 2 tomatoes cubed or quartered
 1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy)
 1 clove of garlic to your own taste
 2 sticks spring onions, plus any other veggies you want to use (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli, cauliflower and tomatoes)
 1 white/yellow onion
 1 tsp brown sugar or honey

1

Stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the chicken and cook.

2

Once the chicken is sealed, add the vegetables (holding back the spring onion and tomato) and stir fry until cooked.

3

Add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey.

4

Adjust the sauce to your own taste. Thicken with cornflour and add the pineapple, tomato and spring onions.

5

Serve with white rice from your Yum Asia rice cooker

Ingredients

 1 chicken breast (or you can use pork, tofu, seafood – whatever takes your fancy)
 1 cube of chicken stock
 1 tsp light soy sauce
 1 tsp cider vinegar, or a light vinegar – you can also use lime or lemon juice
 2 tbsp tomato ketchup
 1 dash Sri Racha chilli sauce
 1 qt pineapple (if fresh, use one quarter per 2 people)
 2 tomatoes cubed or quartered
 1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy)
 1 clove of garlic to your own taste
 2 sticks spring onions, plus any other veggies you want to use (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli, cauliflower and tomatoes)
 1 white/yellow onion
 1 tsp brown sugar or honey

Directions

1

Stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the chicken and cook.

2

Once the chicken is sealed, add the vegetables (holding back the spring onion and tomato) and stir fry until cooked.

3

Add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey.

4

Adjust the sauce to your own taste. Thicken with cornflour and add the pineapple, tomato and spring onions.

5

Serve with white rice from your Yum Asia rice cooker

Sweet and sour chicken