Sweet and sour Chinese chicken
Friday - May 31, 2019 3:42 pm , Category : RECIPES
500 g (1 lb) skinless, boneless chicken breasts, cut into 2.5 cm pieces
2 tbsp dark soy sauce
1 tbsp Chinese rice wine or dry sherry
1×250 g can pineapple chunks in natural juice, drained and juice reserved
2 tbsp cornflour
3 tbsp sunflower oil
1 green pepper, halved, deseeded, and cut into bite-sized pieces
1 celery stalk, thickly sliced
1 onion, cut into bite-sized chunks
1 red pepper, halved, deseeded, and cut into bite-sized pieces
4 tbsp tomato ketchup
250 g (8 oz) canned lychees, drained and juice reserved
Salt and black pepper
Chopped fresh coriander, to garnish (optional)
Toss the chicken pieces in a large bowl with the soy sauce and rice wine of sherry. Cover, and marinate in the refrigerator for at least 30 minutes.
Meanwhile, make the reserved pineapple juice up to 250 ml (8 fl oz) water and blend with the cornflour. Set aside.
Heat the oil in a wok or large frying pan, add the chicken, in batches if necessary, and stir-fry for 3-4 minutes until golden all over. Lift out with a slotted spoon.
Add the green and red peppers, celery, and onion to the wok, and stir-fry for about 5 minutes.
Add the cornflour and pineapple juice mixture, ketchup and reserved lychee juice to the wok, and cook for 3-5 minutes until thickened.
Return the chicken to the wok with the lychees and pineapple chunks, and heat through. Season with salt and pepper, and serve at once.