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Sweet and sour chicken stir-fry

A healthier twist on a popular takeaway meal, this quick and easy stir-fry is sure to be a hit with everyone at your place.
  • 1 can pineapple pieces in juice (440 gram can), drained, juice reserved
  • 1 tablespoon cornflour
  • 2 tablespoons low-salt soy sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed ginger
  • 500 grams chicken breast, sliced thinly
  • 3 cups vegetables, sliced evenly
  1. 1. For the sauce: whisk the pineapple juice and cornflour in a small bowl until there are no lumps. Add the soy sauce and vinegar and stir. Set the sauce aside.
  2. 2. Heat oil over a medium heat in a frying pan. Add garlic and ginger and stir-fry for one minute.
  3. 3. Add chicken and stir-fry for five minutes, stirring continuously until the chicken is starting to brown.
  4. 4. Add vegetables a little at a time. Start with the denser vegetables that will take longer to cook (such as carrot and cauliflower).
  5. 5. Stir through the sauce and pineapple pieces. Bring to the boil and simmer for ten minutes.
  6. 6. Serve with rice.
Choose vegetables when they are season, they will be cheaper and fresher. If you don’t have fresh vegetables on hand, a bag of frozen stir-fry vegetables works well in this recipe.