Sweet and sour chicken

Sweet and sour chicken

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The ingredient of Sweet and sour chicken

  1. 1 1/2 tablespoons peanut oil
  2. 500g chicken thigh fillets, trimmed of excess fat, cut into thin strips across the grain
  3. 400g pkt Asian stir-fry vegetables
  4. 1 tablespoon cornflour
  5. 225g can pineapple pieces, drained, juice reserved
  6. 1/3 cup (80ml) water
  7. 1/4 cup (60ml) tomato sauce
  8. 1/4 cup (60ml) white vinegar
  9. 1 tablespoon brown sugar
  10. Steamed white rice, to serve

The instruction how to make Sweet and sour chicken

  1. Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.
  2. Add one-third of the chicken to the wok. Stir-fry for 1-2 minutes or until browned and chicken is cooked. Transfer to a plate. Repeat with remaining chicken in two more batches, reheating wok between each batch. Remove all chicken from wok.
  3. Combine cornflour with a little of the reserved pineapple juice. Mix until smooth. Stir in the remaining pineapple juice, water, tomato sauce, vinegar and sugar. Heat remaining oil in wok over medium-high heat. Add stir-fry mix and stir-fry for 2 minutes or until vegetables are almost tender.
  4. Add sauce mixture to the wok and stir until comes to the boil and thickens. Toss in the chicken. Serve immediately with the rice.

Nutritions of Sweet and sour chicken

fatContent: 314.524 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 25 grams protein
sodiumContent: 99 milligrams cholesterol

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