EasySweetandSourChicken. Have you made this EasySweetandSour recipe. This Chinese takeaway classic is easy to make and a brilliant way to use up leftover roast chicken from the weekend for a tasty midweek meal
What’s more, my Chinese sweetandsourchicken is very easy to make once you get the hang of it. The sauce is made from my easy Chinese chicken stock which you will find here
It is sweet, with mango chutney, peanut butter, coconut and mild curry powder going on. I make this chicken curry a lot and have passed the recipe on to many friends
Ingredients 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips Salt and pepper 1/2 cup chopped red pepper 4 teaspoons cornstarch, mixed with 4 teaspoons water 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice 3 tablespoons light brown sugar 3 tablespoons rice wine vinegar 1/4 cup chicken stock 1/2 cup chopped green pepper Cooked rice, for serving
I have posted my version of sweetandsourchicken way back in May last year. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides
Instead of reaching for the Chinese takeaway menu, try making this super easy, and healthier, sweetandsour sauce and pairing it with chicken meatballs for a healthier alternative to a traditional Chinese dish
Place the vegetable stirfry on a plate then add the chickensweetandsour on top. The result is a dish that is considerably lighter than a conventional sweetandsour, but still with that sweetandsour tang
It actually tastes just like a takeaway, but without the syns and with lots of speed veg packed in. ) but this is our favourite Sweet & SourChicken recipe
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