Simple sweet and sour chicken

Lucy Kellys healthy, colourful stir-fry is perfect for a mid-week dinner
Simple sweet and sour chicken
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 125 ml tomato sauce
  • 2 tbsp caster sugar
  • 2 tbsp salt-reduced soy sauce
  • 2 tbsp white wine vinegar
  • 2 tsp cornflour
  • ½ a 440 g can of pineapples, in natural juice
  • 1 tbsp olive oil
  • 450 g chicken breast fillets
  • 1 long fresh red chilli, deseeded and thinly sliced
  • 2 garlic cloves, crushed
  • 3 cm piece of ginger, cut into matchsticks
  • 1 small red onion, cut into think wedges
  • 1 small red pepper, cut into 2.5cm pieces
  • 1 small green pepper, cut into 2.5cm pieces
  • 150 g sugar snap peas
  • 340 g jasmine rice, to serve
  • 2 shallots, thinly sliced to garnish


1. Combine tomato sauce, sugar, soy sauce, vinegar, cornflour, pineapple and retained juice in a small bowl. Set aside.

2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl.

3. Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened. Return chicken mixture to wok with sauce mixture and sugar snap peas. Stir-fry for 23 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with rice and shallots.

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