Sweet and sour chicken

This Asian-inspired dish can be served as an elegant meal for two or you could simply make a big pot of it and serve it to the family over rice. However you make it, it's full of flavour!

500g chicken
4 tbsp apricot jam
1 tbsp sugar
1 tbsp tomato puree
1 onion
3 mixed peppers cut into squares
4 slices pineapple cubed
½ cup cornstarch (Maizena)
30ml vinegar

1. Cut the chicken into bite size pieces, place in a bowl and sprinkle with most of the corn flour (keep aside one tablespoon or so).
2. Heat a little oil in a wok or large frying and deep fry chicken pieces until white but not cooked through, remove and drain on paper towel.
3. Heat a little more oil, add the peppers, onions and pineapple and cook for about one minute stirring.
4. Add the vinegar, sugar, tomato puree and apricot jam, stir for a few minutes and add the chicken. Mix thoroughly and allow too cook for about three minutes.
5. Take the rest of the corn flour, mix into 50ml of water and pour into the wok to thicken the sauce.


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