Cooked - Sweet And Sour Chicken Stir Fry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet And Sour Chicken Stir Fry

1.0

Oil, for frying (peanut, rice bran or grape seed)

500g-600g boneless chicken breasts or thighs

2 onions, sliced

4 cloves garlic, crushed

1 tbsp chopped fresh ginger

3 cups chopped vegetables e.g. capsicum, broccoli, cauliflower, carrots, snow peas, green beans

⅓ of a fresh pineapple, peeled and cut into pieces

¾ cup roasted cashews or peanuts

¼ cup chopped fresh herbs, to serve (chives, coriander, parsley)

200g egg noodles

½ cup pineapple juice

3 tbsp rice wine vinegar (or 1 ½ tbsp white or malt vinegar)

3 tbsp soy sauce (gluten-free if necessary)

2 tbsp brown sugar

1 tbsp honey

2 tbsp tomato paste

1 tbsp cornflour mixed with ¼ cup water or chicken stock

2 tsp lemon or lime juice

¾ tsp sesame oil

½ tsp ground white or black pepper

Pinch chilli flakes (optional)

If your noodles are dry, cook according to the packet directions, drain and rinse under cold water. Set aside.
Add the sauce ingredients to a mixing bowl and stir to combine. Set aside to use later.
Pat the chicken dry with paper towels and slice into chunks. Season all over with salt and pepper.
Heat a frying pan or wok over a high heat. When it’s very hot, add oil, swish it around and add the chicken pieces. Fry until golden brown and crispy. Set aside.
Reduce the heat to medium, add more oil, along with the onions. Stir-fry until golden brown. Add the ginger and garlic and stir-fry another minute. Increase the heat to high, then add the vegetables, pineapple, and cashews, and stir-fry for another minute.
Add the chicken, sauce, and noodles back to the pan. Stir, and simmer until the sauce is thickened and the chicken is cooked through.
Serve in bowls garnished with extra herbs and cashews or peanuts.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 99 weeks ago

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