Sweet and Sour Chicken Recipe

Fancy takeaway but trying to stay on the healthy eating wagon (and avoid all the additives that come from chinese foods)? You need this sweet and sour chicken fakeaway recipe in your life!

It’s not only really tasty but nutritious and packed with vitamins and minerals so you can indulge totally guilt free.

Sweet and Sour Chicken

425g can pineapple chunks, drained, juice reserved

2 tbsp each tomato ketchup, malt vinegar and cornflour

1 tbsp coconut oil

1 onion, chopped

1 red chilli, deseeded and sliced

1 yellow and 1 green pepper, chopped

2 carrots, sliced thinly

2 skinless chicken breasts, thinly sliced

125g pack baby corn, sliced lengthways

Cooked brown or cauliflower rice, to serve


Whisk together the pineapple juice, tomato ketchup, malt vinegar and cornflour to make the sauce.

Heat the coconut oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 7-8 mins until the vegetables are starting to soften and the chicken is almost cooked.

Add the corn and sauce. Stirfry for 23-4 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with the cooked rice.

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