• Rob

Healthy Sweet & Sour Chicken

The lighter take on the takeaway classic. Ready in less than half an hour and is just as, if not more satisfying than a Sweet & Sour Chicken dish from your local takeaway. Give it a try and see for yourself.


2 tsp vegetable oil

2 chicken breasts fillets, cut into small pieces

1 green pepper, diced

1 red pepper, diced

2 spring onions, sliced

2 garlic cloves, finely chopped

Tinned pineapple chunks, 100g

Basmati rice to serve

Thumb-sized piece of ginger

Sweet & Sour sauce

1 tbsp ketchup

1/2 tbsp of brown sugar

2 tbsp of pineapple juice

1 tbsp dark soy sauce

1 tbsp cornflour

1 1/2 tbsp rice vinegar


1. Heat up the vegetable oil in a wok over a high heat and then throw in your chicken, cooking for 5 minutes until caramelised, removing and placed onto a plate. Stir-fry the peppers and spring onions for 5 minutes also. Add the ginger and garlic and cook for a further minute.

2. Put the cornflour and sugar into a bowl, stir in the pineapple juice, soy and vinegar, ketchup and 100ml of water, until smooth. Pour into the wok and add the chicken, cook for a further 5-10 minutes, until the sauce has thickened and the chicken is cooked through. Stir in the pineapple chunks and cook for a final 2 minutes.

3. Serve with rice and enjoy.



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Woods Traditional Family Butchers Est. 1992

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