Sweet and sour chicken

⏱ 35 min · Serves 4

A homemade version of the takeaway favourite, made with a fresh, glossy sauce from pantry staples — no gloopy neon required.

Per serving: 390 kcal · 41.0g protein · 24.0g carbs · 13.0g fat

Ingredients

• 4 chicken breasts, cubed
• 1 tablespoon cornflour
• 2 tablespoons oil
• 1 onion, chunked
• 1 pepper, chunked
• 227g tin pineapple chunks (juice reserved)
• 3 tablespoons ketchup
• 2 tablespoons rice or white wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar

Method

1. Toss the chicken in the cornflour. Heat the oil in a wok and fry the chicken over a high heat for 6 to 7 minutes until golden and cooked. Scoop out.
2. Add the onion and pepper to the pan and stir-fry for 3 minutes.
3. Mix the reserved pineapple juice with the ketchup, vinegar, soy sauce and sugar.
4. Return the chicken to the pan, add the pineapple chunks and pour in the sauce.
5. Bubble for 3 to 4 minutes until the sauce thickens and coats everything. Serve with rice.