Tuesday, 22 May 2012

Sweet and Sour chicken

The kids have a habit of inviting friends for tea last minute, which meant tonight they got to have the nice food. Steve and I had to settle for the strangest meal of underdone boiled eggs on a rocket salad with some mayonnaise on top. Certainly not worth a blog. The sweet and sour recipe is my own recipe, which came about after a little experimenting with different ingredients. The combination of all the ingredients listed below makes a much less gloopy sauce than you would get with a chinese takeaway or out of a jar. I tend not to measure the amounts, so this is just a rough guide, start by adding small amounts, then perfect it to your taste.

Serves 2
olive oil for frying
2 chicken breasts, chopped into chunks
1 onion sliced
1 garlic clove, crushed
4 tablespoons of tomato ketchup
2 tablespoons of honey
a red and green pepper, cut into strips (I didn't have any tonight)
1 tablespoon of soy sauce, 
1 tablespoon of Japanese rice vinegar (I think any vinegar would do)
pineapple chunks and a bit of the juice from the tin

Heat the oil in a frying pan and fry the onion and garlic until golden. Add the chicken breast and cook through. Next add the peppers and continue frying until the peppers are soft. Add all of the other ingredients. Now it's a matter of just tasting the sauce and making sure you get the right balance of sweet and sour. Of course you can add other ingredients like spring onions, water chestnuts, cashew nuts, anything you fancy really.

1 comment:

  1. Thank you for this, Sally. Dave cooked it last night for the three meat-eaters and they all really enjoyed it, not surprisingly! We've also taken to doing the pasta with roasted peppers and feta quite often! xx