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Sweet and Sour Chicken

You've tasted it at the takeaway, but you can make it far better at home!


  • For the Chicken

  • ½ small pineapple

  • 2 boneless, skinless chicken breasts

  • 2 tbsp sunflower oil

  • 1 onion, cut into wedges

  • 1 red pepper, deseeded and chopped

  • 1 green pepper, deseeded and chopped

  • 1 tbsp cornflour

  • 4 spring onions, trimmed and finely diagonally sliced

  • For the sauce

  • 1 tbsp cornflour

  • 300ml/10fl oz fresh pineapple juice

  • 2 garlic cloves, crushed

  • 25g/1oz piece fresh root ginger, peeled and finely grated

  • 1 tbsp dark soy sauce

  • 2 tbsp white wine vinegar

  • 2 tbsp soft light brown sugar

  • 3 tbsp tomato ketchup

  • 1 pinch dried chilli flakes

  • freshly ground black pepper


  • 1.

    To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.

  • 2.

    Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into 7-9 even pieces (depending on size).

  • 3.

    Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.

  • 4.

    Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4-5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.

  • 5.

    Stir in the cornflour and pineapple solution mixture and cook for 30-60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot.

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