Mains
Chinese
ChineseSweet and Sour Chicken
The takeaway favourite of crisp chicken in a glossy sweet-sour sauce, served three ways. The tiers climb from a jar of sauce and quick stir-fry to a fresh pineapple sauce, and finally double-fried battered chicken with a balanced from-scratch sauce.
Dairy-free
Nut-free
Budget version
Chicken breast and peppers stirred through a jar of sauce.
Per serving£2.10
Total cost£4.20
Time25 min
Ingredients for 2
- 300 g chicken breast , cubed
- 1 red pepper , chopped
- 1 onion , chopped
- 400 g sweet and sour sauce
- 150 g long-grain rice
- 2 tbsp vegetable oil
Method
- Cook the rice according to the packet instructions.
- Heat the oil in a wok or large frying pan and stir-fry the chicken for 6-7 minutes until cooked through.
- Add the onion and pepper and stir-fry for another 4 minutes until softened.
- Pour in the jar of sauce and bubble for 2-3 minutes until hot and coating the chicken.
- Serve over the rice.
Equipment
- wok
- saucepan
The three ways, side by side
Budget
Chicken breast and peppers stirred through a jar of sauce.
Better
Cornflour-coated chicken with peppers, pineapple and a fresh sauce.
Ultimate
Double-fried battered chicken with a balanced from-scratch sweet-sour sauce.
