Sweet 'n' Sour Chicken

This is another alternate version of a classic Chinese dish: Sweet and Sour chicken! I personally love lot's of sauce, hence the stew look in the photo, however if you simply cook it for a few minutes more, the sauce with thicken and cling to the chicken.

As seen in my other Chinese dish, you can bread the chicken which will add more crush, taste and help the sauce thicken around the chicken. But, it's more washing. And effort. So it's up to you.

Sweet 'n' Sour Chicken

Serves: 2

Ingredients

For the sauce

• 2 dessert spoons soy sauce

• 130ml sherry

• 1 flat dessert spoon brown sugar

• 3tsp slightly rounded honey

• 50ml super ripe, sweet juice from pineapple chunks ( or you know, pineapple juice from a carton works )

• 1inch ginger, finely grated

• 2 cloves garlic

• 2tsp rice wine vinegar

• 1 red chilli, finely minced

For the chicken

• 2 chicken breast, diced into small chunks

• 1/2 red onion, finely chopped

• 3/4 red bell pepper, sliced into strips

• 300g pineapple

• 2tbsp ground nut oil

• Sesame oil, cashews and sliced spring onions, to serve

• seasoning, to taste

Method

- Combine all the ingredients together for the sauce.

- Prepare the fruit and veg.

- Heat the oil in a deep set frying pan over a medium high heat. Add the chicken chunks once the pan begins to steam.

-Stir briefly then cover with a lid and cook for 3 minutes. Remove the pan from the heat, lift the lid and stir again before placing it back over the heat to cook for a further 3 minutes. Keep doing this until the chicken chunks are cooked through. ( about 8-10 minutes )

- Add the vegetables and cook for a further 3 minutes so they are a little tender with some crunch. Stir occasionally.

- Next, add in the sauce and let it bubble for 30 seconds, stirring constantly. Reduce the heat to medium and stir. Cook it for about 3 minutes to burn of the alcohol.

- Finally, add in the pineapple chunks and cornstarch slurry. Stir everything together so the sauce coats all the pineapple. Now at this point, it's up to you how long you cook the sauce for, depending if you like the sauce super thick or runny or in the middle...

- Serve with rice ( I lovee coconut rice ) spring onions, cashews nuts and a drizzle of sesame oil really adds some depth to it but it's up to you how you accessorise your meal!.

Hope you enjoy!