Sweet and Sour Chicken

19 Comments

A nice and easy Ramsay Chinese favourite.

A container of sweet and sour chicken.
You will need
  • 2 tbsp sunflower oil
  • 2 boneless, skinless chicken breasts
  • 1 medium onion, peeled and cut into 12 wedges
  • 1 medium carrot, peeled and diagonally sliced
  • 1 red pepper, deseeded and cut into roughly 3cm chunks
  • 1 green pepper, deseeded and cut into roughly 3cm chunks
  • 2 garlic cloves, peeled and very thinly sliced
  • 20g chunk fresh root ginger, peeled and cut into thin matchsticks
  • 225g fresh pineapple, peeled, cored and cut into chunks or 225g prepared pineapple chunks
  • sea salt
  • freshly ground black pepper
  • 2 tsp cornflour
  • 1 tbsp white wine vinegar
  • 100ml fresh pineapple juice (from a carton)
  • 1 tbsp caster sugar
  • 2 tbsp tomato ketchup

Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!

STEPS

SERVES 2

  • To make the sauce, put the cornflour in a bowl and stir in the white wine vinegar until smooth. Add the pineapple juice, sugar and ketchup, stir well and set aside.

  • Very carefully cut the chicken into roughly 2.5cm chunks and season with salt and ground black pepper. Heat 1 tbsp of the oil in a large non-stick wok or frying pan and stir-fry the chicken, onion, carrots and peppers for 3-4 minutes over a high heat. Add the remaining oil, garlic and ginger and cook for a few seconds more

  • Add the sweet and sour sauce and pineapple pieces to the pan and bring to a simmer over a medium heat. Cook for 1-2 minutes more, stirring regularly until the chicken is cooked through and the sauce is thickened and glossy, stirring constantly.

Related topics