© J Sainsbury plc 2020
Sweet and sour chicken
Make your own sweet and sour chicken with rice that's fresh and tasty – and ready in just 30 minutes
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Ready in 30 minutes
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Cooking time 10 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 432g tin pineapple pieces in natural juice
- 3 cloves garlic, peeled and finely chopped
- 2 tbsp tomato purée
- 3 tbsp rice wine vinegar
- 2 tbsp sunflower oil
- 4 free-range skinless chicken breast fillets, cut into cubes
- 1 red pepper, sliced
- 250g babycorn, cut into lengths
- 5cm piece fresh ginger, peeled and cut into long thin julienne strips
- 1 red chilli, deseeded and finely sliced
- 300g basmati rice
- 4 spring onions, sliced on the diagonal, to garnish
Method
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1
Drain the tin of pineapple, retaining the juice. Roughly chop the pineapple and put in a saucepan with the juice, garlic, tomato purée and vinegar. Bring to the boil and simmer for 5 minutes, then purée in a blender.
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2
Heat the oil in a wok until hot and stir-fry the chicken and sliced pepper for 5-6 minutes. Add the babycorn, ginger and chilli, then cook for 2 minutes more. Stir the sauce into the pan and heat through.
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3
Meanwhile, cook the rice according to the instructions on the packet. Serve with the chicken and garnish with the sliced spring onions.
