Sweet & Sour Chicken Stir-fry
Sweet and Sour Chicken is a much loved family dish, especially if you add Golden Circle's Pineapple, and it can be put together in just minutes, and with very few fresh ingredients required. So next time you're toying with the idea of takeaway as a quick meal solution, then whip up this recipe, and for as long as it takes to steam the rice you'll have dinner on the table...and that's so much faster than going out to pick-up take-away!
600g chicken thigh fillets, cut into 2cm diced
2 tbsp vegetable oil
1 red onion, cut into thin wedges
1 red capsicum, sliced
850g can GOLDEN CIRCLE Pineapple Pieces in Syrup, drained with juice reserved
2 cloves garlic, crushed
¼ cup HEINZ Tomato Sauce
2 tbsp white wine vinegar
2 tbsp soy sauce
1 tbsp LEA & PERRINS Worcestershire Sauce
1 tbsp cornflour combined with 1 tbsp water
coriander leaves and lime wedges, to garnish
Heat half the oil in a large wok and cook the chicken in batches until browned. Set aside.
Heat remaining oil in wok and cook the onion and capsicum for 2 - 3 minutes, or until tender. Return the chicken to the pan with the GOLDEN CIRCLE Pineapple, ⅓ cup reserved juice, garlic, tomato sauce, vinegar, soy, Worcestershire and cornflour mixture and cook on high for a further 2 - 3 minutes or until the sauce boils and thickens.
Transfer sweet and sour chicken to a serving dish, garnish with fresh coriander and lime wedges and serve with steamed rice if desired.
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