Sweet and sour chicken stir-fry

Here's a flavour combination that everyone loves. Add that to a dish filled with fantastic fresh vegetables and you can't go wrong.

Sweet and sour chicken stir‑fry with red and yellow bell peppers and pineapple over rice, garnished with sliced spring onions in a black bowl.
SERVES4
PREP TIME30-45 mins
COOK TIME45-1 hour
MEAL TYPEDinner
PREP TIME30-45 mins
COOK TIME45 - 1 hour
MEAL TYPEDinner

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Follow our step-by-step recipe guide.

Method

  1. For the sauce: whisk the pineapple juice and cornflour in a small bowl until there are no lumps. Add the soy sauce, tomato sauce and vinegar and stir. Set the sauce aside
  2. Heat oil over a medium heat in a frying pan
  3. Add garlic and ginger and stir-fry for one minute
  4. Add chicken and stir-fry for 5 minutes
  5. Add carrots, broccoli, and capsicum
  6. Stir through the sauce and pineapple pieces. Bring to the boil and simmer for 10 minutes
  7. Add spring onions and serve.
  • 1 can 
    pineapple pieces in juice (440g), drained with juice reserved
  • 2 tbsp
    cornflour
  • 2 tbsp
    soy sauce
  • 2 tbsp
    tomato sauce
  • 2 tbsp
    white vinegar
  • 1 tbsp
    oil
  • 2 cloves
    garlic, crushed
  • 1 tbsp
    crushed ginger
  • 500 g
    chicken breast, skinned and thinly sliced
  • 2 
    carrots, sliced
  • 1 
    broccoli, cut into bite sized pieces
  • 1 
    capsicum, sliced
  • 2-3 
    spring onions, sliced
Per serve
  • Energy
    1340kJ
  • Total Fat
    7g
  • Saturated Fat
    1g
  • Total Carbohydrate
    28.7g
  • Sugars
    24.9g
  • Dietary Fibre
    9.5g
  • Sodium
    677mg