I made this with leftover chicken from a roast and it was popular with all concerned. It was adapted from a web recipe [here], but tweaked considerably, not least because, as I was cooking it, the colour looked wrong. It was white and, for me, sweet and sour sauce should be red. Perhaps cheap takeaways have skewed my perceptions, but I wanted it to look right so I added a few tomatoes and some tomato puree. I also added a can of water chestnuts, a yellow pepper and some mange tout, because why not? And I halved the amount of sugar. It was plenty sweet enough.
Oh and I upped the amounts a little as it said it served ‘2-4’ and we tend to have reasonably generous portions. And I swapped the rice wine vinegar for sherry vinegar.
So yeah, it barely resembles the original recipe but it was a reasonable starting point.
Prep: 15 minutes
Cook: 20-25 minutes
- 2 tbsp sunflower oil
- leftover roast chicken, sliced into strips
- salt and pepper
- 1 red pepper, 1 yellow pepper, 1 green pepper
- 4 tsp cornflour, mixed with 4 teaspoons water
- 1 can pineapple chunks
- 1 can water chestnuts, drained
- 1 1/2 tbsp light brown sugar
- 3 tbsp sherry vinegar
- 1/2 cup chicken stock
- 4 medium tomatoes
- 1 1/2 tbsp tomato puree
- In a large pan, heat the oil over medium high heat. Add the veg and water chestnuts and cook for a couple of minutes. Stir in the can of pineapple chunks, including the juice, sugar, vinegar, tomato, tomato puree and chicken stock and bring to a simmer.
- Simmer until sauce begins to reduce. Stir in cornflour mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes.
- Serve with rice.