Sweet and Sour Chicken Stir Fry
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
Method
- 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
- Drain the juice from the can of pineapple into a bowl, keeping the pieces for later.
- Mix in ketchup, vinegar, soy sauce and cornflour. Set aside.
- 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.
- Add the chicken and stir-fry for 5-6 minutes until starting to brown.
- Add frozen stir fry vegetables and reserved pineapple pieces, then bring to a boil and simmer for 5-6 minutes.
- If using, add cashews and cook for 2-3 additional minutes.
- Serve with rice.