Sweet and Sour Chicken

in Chicken, Main, Recipe, Sauce or dip, Stir Fried

Ingredients

The Sauce (makes 2 portions)

  • 1/4 cup Tomato ketchup
  • 1/4 cup Sugar
  • 1/4 cup White vinegar
  • 1/4 cup stock or water
  • 1 Tbsp chilli sauce (optional)
  • 2 Tbsp Light soy sauce
  • 2 Tbsp Oyster sauce
  • 1 teaspoon Salt

 

The Dish

  • 250 g Chicken breast, slice thinly
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1/2 medium white onion, sliced into wedges
  • 1/4 each of red, green, yellow bell pepper
  • 1 medium tomato cut into bite-size pieces, deseed
  • 1/4 cup of pineapple cut into small bite-size pieces
  • 1/4 cup cucumber, remove the seeds and cut into bite-size pieces
  • 2 teaspoons Tapioca starch mixed well with 1/4 cup water
  • Spring onion, cut into short length to serve

Directions

  1. Add all the sauce ingredients and stir to mix well. Bring to a gentle boil and reduce the heat to simmer for a few minutes. You can store in clean jar for 2 weeks in a refrigerator.
  2. In a wok over medium heat, fry garlic and onion is the vegetable oil until fragrant.
  3. Add the chicken pieces and stirfry until just cooked. Then add colorful bell pepper, cucumber, and pineapple. Stir fry well until the chicken is fully cooked.
  4. Add the about half a cup of sauce. Stir well, then slowly drizzle in the tapioca starch slurry, while keep stirring. Plate it up and top with spring onion to serve.