Sweet and Sour Stir-Fried Chicken Recipe ππ
Overview:
This Sweet and Sour Stir-Fried Chicken recipe is a burst of flavors that will tantalize your taste buds! It’s a delightful twist on the classic sweet ‘n’ sour dish, featuring tender chicken thigh fillets, juicy pineapple chunks, and a tangy sauce that perfectly balances sweetness and acidity. Even if you’re not typically a fan of sweet ‘n’ sour dishes, this recipe is sure to win you over with its deliciousness. Serve it with fragrant Basmati rice infused with turmeric for a complete and satisfying meal that’s ready in just 35 minutes!
Ingredients:
- 2 chicken thigh fillets
- 750g pineapple chunks
- 1 tbsp light soy sauce
- 2 tbsp tomato ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp fresh ginger, grated
- 1 tbsp cornflour
- 1 cup water
- 3/4 cup celery, chopped
- 1 cup spring onions, sliced
- 2-3 mandarin segments
Nutritional Information (per serving):
- Calories: 402.9
- Fat: 14.7g
- Saturated Fat: 2.8g
- Cholesterol: 155.6mg
- Sodium: 436.4mg
- Carbohydrates: 29.1g
- Fiber: 3.2g
- Sugar: 23.2g
- Protein: 38.9g
Instructions:
| Step | Description |
|---|---|
| 1 | Heat oil in a wok or pan over medium heat. |
| 2 | Add chicken thigh fillets to the wok and stir fry until they are lightly browned and cooked through. This should take about 5-7 minutes. |
| 3 | Once the chicken is cooked, remove it from the wok and drain it on absorbent kitchen paper towels to remove any excess oil. Keep the chicken warm. |
| 4 | Drain the pineapple chunks, reserving the syrup for later use. |
| 5 | Drain any excess oil from the wok. |
| 6 | In a small bowl, mix together the cornflour and water until smooth. |
| 7 | Add the cornflour mixture to the wok along with the reserved pineapple syrup, light soy sauce, tomato ketchup, brown sugar, apple cider vinegar, lemon juice, and grated ginger. Stir well to combine. |
| 8 | Add the pineapple chunks, chopped celery, and sliced red pepper to the wok. Cook for just 1 minute, allowing the flavors to meld together. |
| 9 | Return the cooked chicken to the wok, along with the sliced spring onions and mandarin segments. Stir until everything is heated through and coated evenly with the sauce. This should take about 2-3 minutes. |
| 10 | Once everything is heated through and the sauce has thickened slightly, remove the wok from the heat. |
| 11 | Serve the sweet and sour stir-fried chicken hot, garnished with additional sliced spring onions, if desired. Enjoy this flavorful dish with fragrant Basmati rice cooked with turmeric for a truly satisfying meal! |
Tips:
- For a healthier option, you can use chicken breast instead of thigh fillets.
- Feel free to add your favorite vegetables to the stir-fry, such as bell peppers, carrots, or snow peas.
- Adjust the sweetness and tanginess of the sauce according to your preference by varying the amounts of brown sugar and vinegar.
- Serve leftovers the next day for a delicious lunch or dinner option.
Conclusion:
This Sweet and Sour Stir-Fried Chicken recipe is a must-try for anyone who loves bold flavors and easy-to-make meals. With its perfect balance of sweetness, tanginess, and savory goodness, it’s sure to become a favorite in your household. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to impress. So grab your wok and get ready to enjoy a culinary adventure that’s both delicious and satisfying!
