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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I fancied some sweet & sour chicken with a good quantity of nice thick sauce but couldn't seem to find a recipe so came up with this. I used Bill Hilbrich's Sweet Sour Sauce Secrets as a starting point for the sauce. It makes a generous size dish for two with lots of sauce for the rice / couscous or you could use say 500g of chicken and divide it four ways. Ingredients:
300 g chicken breasts, diced |
2 teaspoons olive oil |
pepper |
salt |
1 medium onion, sliced |
2 teaspoons olive oil |
1/2 cup pineapple, pieces |
1/4 cup bell pepper, finely diced |
1/4 cup brown sugar |
1/4 cup ketchup |
1/4 cup vinegar (i used cider vinegar) |
1/4 cup pineapple juice |
1/4 cup water |
2 teaspoons cornflour |
Directions:
1. In a small saucepan saute the onion in olive oil over a low-medium heat until soft but not brown.
2. Drain any excess, mix with the pineapple pieces and bell peppers and set aside.
3. Rinse the saucepan, add the sauce part 2 ingredients and mix thoroughly.
4. Bring to a gentle boil stirring constantly until sauce starts to thicken slightly, remove from heat and stir through the sauce part 1 ingredients. I did this in advance and refrigerated a while.
5. Season chicken with salt and/or pepper as desired.
6. Cook chicken pieces in oil over medium - high heat for around 7-10 minutes until cooked through.
7. Meanwhile gently warm back up the sauce and serve over the top along with rice or couscous.
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