Sweet and Sour Chicken Stir Fry
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.92 out of 5 stars
(60)
Ingredients
4 servings
- 1/2 cup white sugar (Note 1)
- 1/3 cup apple cider vinegar
- 3 tbsp pineapple juice (from the canned pineapple pieces)
- 3 tbsp ketchup (Australia: tomato sauce)
- 1 tsp Worcestershire sauce (Note 2)
- 1 tsp soy sauce (, light or all purpose (Note 2)
- 1 tsp Oyster Sauce (Note 2)
- 1/4 tsp salt
- 1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together)
- 1 1/2 tbsp peanut oil (or vegetable)
- 1 garlic clove (, minced or finely chopped)
- 1 onion (, halved and sliced (brown, yellow or white) (see photo in post)
- 400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3)
- 1 red capsicum / bell pepper (, cut into bite size pieces)
- 1 green or yellow capsicum / bell pepper (, cut into bite size pieces)
- 1 can (8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.)
- Sliced shallots / scallions (, for garnish)
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Preparation
Step 1
Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
Step 2
Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
Step 3
Add chicken and stir fry until it it is white all over but still pink inside.
Step 4
Add capsicum and stir fry for 2 minutes.
Step 5
Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
Step 6
Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
Step 7
Stir through pineapple pieces (just to warm) and remove from stove.
Step 8
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.
Step 9
Save recipe for the next time?
