Thursday, 7 January 2010
Sweet & Sour Chicken
I didn't think home made sweet and sour could be as good as what you get from the take aways, but this recipe was a success in our house, not only with me, but with my fussy hubby who'll only ever order sweet and sour chicken from the Chinese! This one's definitely going on the list of things to make again!
Rob gave me Tana Ramsay's 'Real Family Food' book for Christmas so one of the first things I did was to go through it with the post it tabs and bookmark everything I want to try out. Amongst those that were tabbed was her recipe for Chicken Skewers with Sweet and Sour Sauce. I've used this as a basis for this sweet and sour chicken dish and adapted a bit to make it more of a cantonese style dish instead of skewers with dip.
Sweet and Sour Chicken
2 skinless chicken breasts, cut into strips
Handful of chopped red pepper
3 limes, juiced
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tbsp plain flour
2 tbsp sugar
3 tbsp rice vinegar
3 tbsp ketchup
1 tsp salt
Handful of pineapple pieces from a tin (with natural juices)
1 tbsp juice from tin of pineapple
2 tsp cornflour mixed in 2 tsp water
1. Mix together the marinade ingredients then add the chicken strips. Leave to marinate for 2 hours or overnight.
2. Heat a little oil in a pan and add the chicken and pepper (do not add excess marinade) and cook through for 5-10 minutes stirring often.
3. Mix together the ingredients for the sauce (except the cornflour in water) and bring to the boil. Stir in the cornflour mix and simmer for a few minutes.
4. Stir sauce in with the chicken and peppers and serve immediately.