Serves: 4
Prep: 15 mins
Cook: 20 mins
Ingredients
2/3 cup water
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup soy sauce
¼ cup tomato sauce
2 tbsp cornflour
1 tbsp peanut oil
4 large chicken thigh fillets, sliced
150g snow peas, trimmed
1 head broccoli, cut into florets
1 large onion, chunks
1 red capsicum, seeded, chunks
225g can pineapple slices in juice, drained
cooked rice, chopped peanuts, to serve
Sweet and Sour Chicken
(Credit: Woman’s Day)Instructions
In a medium saucepan, combine water, sugar, vinegar, soy, tomato sauce and cornflour. Cook, whisking, until sauce boils and thickens. Simmer 3 mins.
Meanwhile, in a wok, heat oil on high. Stir-fry chicken in 2 batches, 3-4 mins each.
Return chicken to wok with sauce, vegetables and pineapple. Stir-fry 1-2 mins until just tender.
Serve sweet and sour chicken with rice, sprinkled with peanuts.
TIP: Sliced fresh pineapple works well, too – make sure you remove the tough core.
