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Chelsea Winter's Homemade Sweet and Sour Chicken

Chelsea Winter's Homemade Sweet & Sour Chicken


With  Woman's Day  

Neutral oil for frying (rice bran or grape seed)
800g chicken breast (or use tenderloins), sliced
2 onions, chopped
1 red and 1 green capsicum, finely sliced
1/3 fresh pineapple, peeled,
cut into pieces
1/2 cup roasted peanuts or cashews
3 spring onions, chopped
rice, 2 tablespoons chopped chives to serve

1/2 cup pineapple juice
2 tablespoons tomato paste
4 tablespoons rice wine vinegar (or 3 tablespoons white vinegar)
4 tablespoons soy sauce
4 tablespoons brown sugar
3 cloves garlic, crushed
1 tablespoon cornflour mixed with¼cup water
1 teaspoon finely grated ginger
1/2 teaspoon sesame oil
pinch of chilli flakes

1. SAUCE. Combine all the ingredients in a bowl.
2. Heat 1 tablespoon oil in
a frying pan over a high heat. When very hot, carefully add
a third of the chicken pieces. Cook for 5 minutes or until golden brown on both sides. Transfer to a plate and repeat with remaining chicken.
3. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion and stir-fry for 5 minutes until golden brown. Add capsicum, pineapple and cashews, then stir-fry for another few minutes. Give the sauce ingredients a stir and add
to the pan along with the chicken. Simmer for a further 5-10 minutes until the sauce has thickened.
4. Stir the spring onions through, then serve at once on cooked rice with a sprinkling of chives.