Not-so-sweet and sour chicken
The standard takeaway sweet and sour is full of refined
unhealthy sugar. We’ve used vitamin C-rich pineapple to add the sweetness –
it’s also high in the compound bromelain, which has anti-infammatory properties
and aids digestion.
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Preparation and cooking time: 30 minutes
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Serves 4
Ingredient
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2 tbsp tomato purée
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2 tbsp rice wine vinegar
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1½ tbsp light soy sauce
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2 tbsp oyster sauce
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3 tbsp pineapple juice
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1 red chilli, fnely chopped
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2 tsp cornflour
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1½ tbsp vegetable oil
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500g (1lb 2oz) chicken breast strips
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2 large garlic cloves, crushed
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2.5cm (1in) fresh ginger, peeled and fnely grated
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¼ tsp orange zest
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1 large onion, peeled, halved and sliced
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1 large red pepper, sliced
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1 large green pepper, sliced
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250g (9oz) pineapple chunks
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300g (10oz) cooked egg noodles
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3 spring onions, shredded
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A good squeeze of lime juice
Chicken breast
strips
Recipe
Mix the tomato purée, rice wine vinegar, soy sauce, oyster
sauce, pineapple juice and chilli with 3 tbsp water until smooth, then stir in
the cornflour until well combined. Set aside.
Heat half the oil in a wok over a medium heat, brown the
chicken on both sides then set aside.
Wipe the wok then add the remaining oil. Place over a
medium-high heat and fry the garlic, ginger and orange zest for 30 seconds. Add
the onion and peppers, and cook until lightly browned but still crunchy. Add
the sauce to the pan and bring to a simmer. Place the seared chicken back in
the pan and heat until cooked through.
Add the pineapple and noodles to the pan, and cook until
heated through. Stir in the spring onions and lime juice, and serve
immediately.
Added sugar saved: 15g or 3½ tsp per serving
Not-so-sweet and
sour chicken
