A recipe from our friends at Forth Valley Disability Sport which you may like to try 🙂Â
*Sweet and Sour Chicken*
Ingredients:
vegetable oil 2 tsp
chicken breasts 2, cut into bite-sized pieces
green pepper 1, diced
red pepper 1, diced
spring onions 2, cut into 3cm pieces
garlic 2 cloves, finely chopped
ginger a thumb-sized piece, finely chopped
tinned pineapple chunks 100g
basmati rice to serve
Sweet and sour sauce:
cornflour 1 tbsp
soft light brown sugar ½ tbsp
pineapple juice 2 tbsp from the tin
dark soy sauce 1 tbsp
rice vinegar 1½ tbsp
tomato ketchup 1 tbsp
Method:
Step 1
Heat the vegetable oil in a wok over a high heat and cook the chicken for 5 minutes until caramelised, then scoop out onto a plate. Stir-fry the peppers and spring onions for 5 minutes until charred. Add the garlic and ginger, and cook for 1 minute.
Step 2
Put the cornflour and sugar into a small bowl, stir in the pineapple juice, soy and vinegar until smooth, then add the ketchup and 100ml of water. Pour into the pan, add the chicken and cook for 5-10 minutes or until the sauce has thickened and the chicken is cooked through. Stir through the pineapple chunks for the final 2 minutes of cooking to warm through.
Step 3
Serve with basmati rice
