Sweet & Sour Chicken

11:59 PM


I found this recipe in the latest Coles Baby & Toddler Club Magazine and knew it would be perfect packed with fresh vegetables from Charlie's - and it was!  The whole family will love the sweetness of this dish, which is packed with goodness and flavour.  I kept the calories down by having it without any added rice, but did sprinkle on some cashews for a bit of texture.  I made a few changes - using chicken instead of pork and omitting water chestnuts, but you could definitely make it to your own liking.  Give it a try!


Ingredients (serves 4)
olive oil spray
400g chicken breast, thinly sliced
1 medium red onion, cut into think wedges
1/2 small pineapple, peeled, cored, cut into 2cm pieces
1/2 medium green capsicum, chopped
1/2 medium red capsicum, chopped
1 tbsp cornflour
1/4 cup white vinegar
1 tbsp soy sauce
1/3 cup tomato sauce
3/4 cup chicken stock
1/2 cup unsalted cashews

Method
Heat half the oil in a large saucepan or wok over high heat. Cook chicken, in batches, for 2 minutes or until browned all over. Remove from pan.

Heat remaining oil in same pan over medium-high heat. Cook onion and pineapple for 3 minutes or until starting to soften. Add capsicum. Cook for 3 minutes or until vegetables are just tender.

Meanwhile, place cornflour, vinegar, sauces and stock in a medium jug. Stir to combine. Add chicken and vinegar mix to pan. Simmer for 2 minutes or until thickened.  Top with cashews and serve with rice or noodles, if desired.