Empty My Fridge
Sweet & Sour Chicken
Ingredients
- Soy sauce¼ cups
- Honey⅓ cups
- Cornstarch4 tbsp
- Vinegar½ cups
- Tomato sauce½ cups
- Chicken breast · cubed6
- Each salt & pepper · to season½ tsp
- Bell pepper · cubed1
- Onion · cubed1
- Pineapple · canned cubed1 cup
- Scallion · sliced
- Sesame seed · toasted
- Rice
Instructions
- Put a medium pot over medium heat. Add the sweet and sour soy sauce, honey, 1 tablespoon cornflour, ½ cup water, vinegar and tomato sauce. Whisk constantly for 2-3 minutes until it bubbles and thickens. Set aside.
- In a large bowl, season the chicken with salt and pepper, then coat it with the remaining 3 tablespoons cornflour.
- Grease a large pan or wok over high heat. Add the chicken and sauté for 3-4 minutes until cooked through and crispy. Remove and set aside.
- Add the peppers, onions and pineapple (if using) to the pan and stir-fry for 2-3 minutes, until cooked but still crunchy.
- Return the crispy chicken to the pan with the sauce and simmer for about 1 minute, stirring continuously.
- Garnish generously with sliced spring onion and toasted sesame seeds, and serve with jasmine rice.
Summarized from Foodies of South Africa's video. Watch it for the details.
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OnionScallionRiceBell pepperChicken breastTomato saucePineapple
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