Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, healthy sweet & sour chicken. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Healthy Sweet & Sour Chicken is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Healthy Sweet & Sour Chicken is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook healthy sweet & sour chicken using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Healthy Sweet & Sour Chicken:
- Make ready 5 boneless, skinless chicken breasts
- Make ready 5 ml veg oil
- Make ready 1 medium onion, cut into 12 wedges
- Take 3 peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in
- Prepare 1 x 225g/8oz can water chestnuts
- Make ready 1 x 425g/15oz can pineapple chunks in natural juice drained
- Get 2 garlic cloves, peeled and crushed
- Make ready 25 g/1oz piece fresh root ginger, peeled and finely grated
- Prepare freshly ground black pepper
- Make ready Sauce
- Take Juice from 2 tins pineapples approx 300ml
- Get 50 g cornflour
- Make ready 4 tbsp dark soy sauce
- Get 4 tbsp white wine vinegar
- Get 1 tbsp granulated sweetener
- Take 4 tbsp tomato ketchup
- Prepare 1 tsp dried chilli flakes
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Instructions to make Healthy Sweet & Sour Chicken:
- To make the sauce, drain both the pineapple tins in a sieve over a bowl and keep all the juice – - you should have about 250ml. Add 300ml water, then stir in the soy sauce, vinegar, sweetener, ketchup and chilli flakes until - thoroughly combined. Set aside. Put the cornflour in a bowl and stir in approx three - tablespoons (or more) if required of water to make a smooth paste.
- Cut each chicken breast into eight or nine even pieces. Heat the oil in a - large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over - a high heat. Drain the water chestnuts and cut them in half horizontally.
- Add chicken to the pan and stir-fry for two minutes until coloured - on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for - 30–60 seconds.
- Give the cornflour and water mixture a good stir and add it to the pan with the chicken and - vegetables. Stir well, season with some ground black pepper and bring to a simmer. - Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and - cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice.
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