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Sweet and sour chicken


  • 1 chicken thigh, meat removed from the bone and cut into strips

  • 30g broccoli, thinly sliced

  • Half a carrot, cut into strips

  • Third of a red pepper, cut into strips

  • 30g tinned pineapple chunks

  • 30g basmati rice, cooked as per the instructions on the packet

  • 30ml chicken stock

  • Cornflour for dusting

  • Half a clove garlic, chopped

  • 1 tbsp each of the following:

  • Worcester sauce

  • Soy sauce

  • Tomato ketchup

  • 1 tsp each of the following:

  • Ground ginger

  • Chilli flakes


  • 1.

    Dust the chicken strips with cornflour and fry for 5 minutes until crispy and golden.

  • 2.

    Fry off the carrot and pepper in vegetable oil for 30 seconds, before adding the broccoli and frying for a further 3 minutes, adding the chicken stock after 2 minutes and season.

  • 3.

    Add the chicken to the pan along with the ginger, garlic, pineapple and chilli flakes.

  • 4.

    In a bowl, combine the Worcester sauce, soy sauce and ketchup.  Add this mixture to the chicken and vegetables and cook for a further minute.

  • 5.

    Serve with the cooked basmati rice.

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