Sweet and Sour Chicken - 500px

Sweet and Sour Chicken Stir Fry

  • Serves 4 people
  • Prep time: 15 minutes | Cooking time: 15 minutes

Sweet, sticky and tangy — this sweet and sour chicken stir fry is a hit with the whole whanau. Serve with rice, noodles, or on top of steamed bok choy.

Ingredients

  • 1 x 425g can pineapple pieces in juice

  • 2 tbsp soy sauce

  • 2 tbsp tomato ketchup

  • 2 tbsp rice vinegar

  • 1 tbsp cornflour

  • 1 tbsp oil

  • 1 tsp crushed garlic

  • 1 tsp grated fresh ginger

  • 400g boneless skinless chicken thigh, cubed

  • 2 cups frozen stir fry mix

  • 50g cashew nuts, optional

Method

  1. Drain the juice from the can of pineapple into a bowl, keeping the pieces for later.

  2. Mix in ketchup, vinegar, soy sauce and cornflour. Set aside.

  3. Heat oil in a wok over a high heat. Once hot, add garlic and ginger and stir-fry for 1 minute, being careful not to burn the garlic.

  4. Add the chicken and stir-fry for 5-6 minutes until starting to brown.

  5. Add frozen stir fry vegetables and reserved pineapple pieces, then bring to a boil and simmer for 5-6 minutes.

  6. If using, add cashews and cook for 2-3 additional minutes.

  7. Serve with rice.