Sweet and Sour Chicken



  • 4 1/2 oz Rice
  • 2 tsp Vegetable Oil
  • 7 oz Skinless Chicken Breast (cut into bite size pieces)
  • 1 Carrot (cut into matchsticks)
  • 1/2 tsp Finely Grated Ginger
  • 3 1/2 oz Canned Pineapple (drained, cut into chunks)
  • 2 Spring Onions (sliced thinly on the diagonal)


  • 2 tbsp Ketchup
  • 2 tbsp Rice Wine Vinegar
  • 2 tsp Caster Sugar


  • Cook the rice according to pack instructions. Drain and keep warm.
  • Meanwhile, mix all the sauce ingredients together in a jug with the pineapple juice and set aside.
  • Heat a wok with the oil. Dip the chicken pieces in the soy sauce and then coat with cornflour.
  • Add to the hot oil in batches. Cook for 3-4 minutes, turning until golden and just cooked. Set to the one side.
  • Add the carrot and peppers to the pan and cook for 2 minutes to soften slightly. Add the ginger and garlic and cook for 30 seconds. Tip the sauce into the pan, stir for 1 minute, until bubbling and everything is glossy.
  • Add the chicken, pineapple chunks and spring onions and heat it all through. Serve with the rice. (I love brown rice)