SWEET & SOUR CHICKEN
Download RecipeYou will have tasted it from the takeaway but it’s far better at home. This is a real classic to have up your sleeve and whilst it’s super easy its impressive enough to share with guests. Some authors say that the original sweet and sour sauce came from the Chinese province of Hunan, but the sauce in this area is a light vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine.
Ingredients
5ml Rapeseed oil
100g cooked Brown rice
50g Butternut squash
80g Chicken breast (diced)
100g Peppers
5g Ginger
2 garlic cloves
40g Water chestnuts
1 Spring onions
60g Pineapple chunks (fresh)
For the sauce
3g Soft light brown sugar
10ml White rice vinegar
10ml Rice wine
10ml Soy sauce
200ml Vegetable stock
5g Tomato purée
4g Cornflour (and water to mix the cornflour)
1g Salt/Cracked Black Pepper
Method