Sweet and Sour Chicken

Probably the best known Chinese dish in the Western World, Sweet & Sour Chicken. Often very cloyingly sweet, with not a lot of sour, it is hard to find a good authentic recipe nowadays.
Here is our version of a traditional Sweet & Sour Chicken, with a little twist on the ingredients used.

Peel & Chop Vegetables

Ingredients:

800g Diced chicken breast

2 Carrots finely sliced

1 Red pepper chopped

1 Onion chopped

100g Green beans chopped

2 cloves garlic roughly chopped

1 thumbnail piece of ginger finely chopped

1 teaspoon light soy sauce

1 teaspoon rice wine vinegar

Fry light

For the Sweet & Sour Sauce:

1 Knorr chicken stock cube

100ml Boiling water

Small drop of lazy chilli, not too much, just a pinch

330ml Diet Orange Fanta or similar

1tbsp light soy sauce

1tbsp rice wine vinegar

Method:

1. Marinade the chicken in the soy sauce, rice wine vinegar along with the garlic and ginger. If you have a pestle & mortar, work the garlic and ginger with a little salt to form a paste before adding to the marinade. Leave to marinade at least 20 minutes, longer if possible.
2. Heat a wok with fry light and when hot add the chicken, including marinade and stir fry to cook through.
3. When cooked, after about 5 minutes, add all the vegetables and continue stir frying for another 3 minutes, until vegetables are nicely warmed through and starting to soften a little.
4. Add all the sauce ingredients and stir to make sure everything gets coated.
5. Continue cooking on a high heat until the sauce reaches a nice consistency, stirring occasionally so all the ingredients absorb the flavours.



Marinade chicken at least 20 minutes

6. Serve with rice of your choice.

You can add a little more chilli if you like spicier food, but not too much, the trick is balancing the sweet and sour. Also, if you like a little more sauce, adjust the cooking time to suit the consistency and amount you like. You should have enough sauce to also go with the rice!