Main dishes

 

Sweet and Sour Chicken Stir Fry

Serves 4

This is my personal take on the classic sweet and sour stir fry dish and is surprisingly easy to make. By the way, if you don't have dry sherry, make up the ¼ cup with half vinegar and half water instead.

-- Nigel  

Ingredients

 

3 chicken fillets, sliced thinly
1 medium onion quartered and separated
½ Red Pepper, roughly chopped
½ Green Pepper, roughly chopped
1 or 2 Carrots sliced diagonally
small tin of pineapple slices or chunks in fruit juice (save the juice for the sauce!)
2 tbsp oil

For the sauce:

¼ cup sugar
2 tbsp tomato purée
2 tbsp dark soy sauce
¼ tsp salt
¼ cup pineapple juice or orange juice
¼ cup dry sherry
¼ cup white wine vinegar
½ tsp ginger purée


stir fry ingredients

 

Chicken Sweet and Sour Stir Fry

Method

 

  1. Put all of the sauce ingredients into a small saucepan
  2. Gently bring to a boil, stirring regularly
  3. Cover and simmer for 15-20 minutes, stirring occassionally
  4. Turn off the heat
  5. Place your oil into a very hot large frying pan or wok and heat this until the oil is very hot
  6. Fry the chicken, stirring constantly until brown. This should take about 5 minutes
  7. Add the rest of vegetables, stir and cook for another 5 minutes
  8. Stir in the sweet and sour sauce and fry for about another 2 minutes and then serve immediately
  9.  

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