Sweet and Sour Chicken
Meal prepping just got more delicious with this nutritious sweet and sour chicken. With a good mix of protein, veggies and carbs, this is the perfect lunch or dinner for your busy week.
Main Course
4
12 mins
25 mins
37 mins
Main Course
4
12 mins
25 mins
37 mins
Ingredients
550 grams of chicken breast, cut into bite sized pieces
2 tablespoons of soy sauce
1 teaspoon of garlic powder
black pepper, cracked
½ cup of flour
1 onion, sliced
1 green capsicum, cut into bite sized pieces
1 red capsicum, cut into bite sized pieces
1 spring onion, green part sliced thinly
Sauce
½ cup of pineapple juice, drained from a tin of pineapple slices
⅓ cup of brown sugar
3 tablespoons of tomato sauce
2 tablespoons of soy sauce
3 tablespoons of white vinegar, or apple cider vinegar
¼ teaspoon of Chinese five spice
2 teaspoons of cornflour
To serve
rice, steamed
Instructions
- Place all the sauce ingredients except cornflour into a small saucepan. Bring to a simmer and cook for 3 minutes.
- Mix the cornflour with a few tablespoons of water to create a paste. Add this to the sauce and whisk to combine. Cook for another couple of minutes until thickened. Set aside until needed.
- Combine the chicken in a bowl with the soy sauce, garlic powder and a good grind of black pepper. Toss well.
- Place the flour in another bowl and toss the chicken–in batches–lightly in the flour.
- Heat 1 cm of oil in a frying pan over a medium-high heat. Cook the chicken in 2 – 3 batches until golden brown and no longer pink in the middle. Drain on a plate lined with a paper towel.
- Wipe out the frying pan, add a drizzle of oil and cook the onion for 2-3 minutes. Add the capsicum and sauté for another 5 minutes. Add the chicken and sauce into the pan and simmer it all together until piping hot. Stir through the spring onion and serve immediately. Serve with steamed rice.