Sweet and sour chicken

This is always a firm favourite amongst us Brits. You can easily adapt the dish using either chicken/prawns or additional vegetables as the base.
  • 4 Chicken breasts
  • 2 Garlic cloves, chopped finely 
  • 60g Pineapple (fresh is preferred, though you can use tinned)
  • ½ Cucumber, diced
  • 4 Mushrooms, sliced
  • ½ Red and green peppers
  • 1 Onion, cut fine 
  • 2 Spring onions, cut in 1inch lengths
  • 1 Tomato, diced
  • 150ml Chicken Stock 
  • 1 tbsp Vegetable/sunflower oil 

For the sweet and sour sauce

  • 4 tbsp Tomato ketchup 
  • 2 tbsp Sugar
  • 2 tbsp White wine vinegar 
  • 2 tbsp Fish sauce 

Prep

  1. Mix together the tomato ketchup, sugar, white wine vinegar and fish sauce
  2. Heat oil in a wok with the garlic, fry until fragrant 
  3. Add the chicken, fry until nearly cooked and add the pineapple and simmer for a couple of minutes
  4. Add all remaining ingredients (except tomatoes and spring onion) and add some chicken stock. 
  5. Add the sweet and sour sauce to the stir fry
  6. Add the tomatoes and spring onion
With all Thai dishes, ensure you taste before you serve and adjust the flavour to suit your preference. 

Serve with Jasmin rice. 




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