Sweet
& sour chicken
Ingredients:
300 ml Pineapple juice
2 Garlic cloves crushed
2 teaspoons peeled and grated fresh root Ginger
2 tablespoon Dark Soy sauce
2 tablespoon White wine vinegar
2 tablespoon Honey
4 tablespoon Tomato ketchup
¼ teaspoons Dried Chili flakes
Extra virgin olive oil or organic virgin coconut oil
teaspoons
01 Onion thickly sliced
01 Red pepper with out seed and cut into small bite sized
pieces
01 Yellow pepper with out seed and cut into small bite sized
pieces
4 (179 g) Skinless Chicken breast fillets cut into small
bite sized pieces
200 g cubed Pineapple (cut into small bite sized pieces)
2 tablespoon Corn flour
4 tablespoon mixed to a paste cold water
Method:
Place the pineapple juice in a large measuring jug and
stir the garlic, ginger, vinegar, honey, ketchup and chili flakes until
thoroughly combined. Set aside.
Spray a large nonstick wok or frying pan with cooking oil
and heat over a high heat. Add the onion and peppers and stir –fry for about
3-4 minutes until just tender.
Add the chicken and stir-fry for 4-5 minutes until very
lightly browned
Add the pineapple juice mixture and pineapple chunks to
the pan and bring to a simmer over a medium heat. Cook stirring frequently, 4-5
minutes until the chicken is cooked through.
Stir in the corn flour paste and cook, stirring
constantly for 3-4 minutes, until the sauce has thickened.
Serve with noodles or rice immediately.
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