Sweet and Sour Chicken

Sweet and Sour Chicken must be one of the most popular dishes at a Chinese takeaway. Full of colour and flavour, this recipe creates a perfect dish far cheaper than a takeaway. The soft moist chicken with that gorgeous sauce except with out all of the nasty MSG. This dish is cooked frequently at home as both a side dish and as a main. I will admit I cheat and purchase a pre-cut pack of stir fry vegetables when in a rush.

Sweet and Sour Chicken

Everybody loves a good sweet and sour chicken and this fits the bill perfectly. Why chose an expensive takeaway when you can have this?

4.84 from 37 votes

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Course: Main Dish

Cuisine: Chinese

Keyword: Chicken, Sauce, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 500kcal

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Ingredients

 

MetricImperial

• 1 tbsp peanut oil or vegetable oil
• 18 oz chicken breast boneless/skinless
• 3 cloves garlic minced
• 1 tbsp scallions finely sliced
• 1 tbsp ginger minced
• 2 tbsp rice vinegar
• 1 tbsp chili sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 cup chicken broth low-sodium
• 12 oz vegetable stir-fry packs
• 1 tbsp light soy sauce
• 1/3 cup cashew nuts optional

Instructions

• Heat oil in a large wok or sauté pan on medium heat.
  1 tbsp peanut oil
• Cut the chicken breasts into thin strips.
  18 oz chicken breast
• Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
  3 cloves garlic, 1 tbsp ginger, 1 tbsp scallions
• Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
  2 tbsp rice vinegar, 1 tbsp chili sauce, 2 tbsp brown sugar
• In a bowl, mix cornstarch with chicken broth, and add to the pan.
  1 tbsp cornstarch, 1 cup chicken broth
• Bring to a boil over high heat, stirring constantly.
• Lower temperature to a gentle simmer.
• Add chicken, and stir continually for 6–8 minutes.
• Add vegetables, and mix gently.
  12 oz vegetable stir-fry packs
• Add the cashew nuts.
  1/3 cup cashew nuts
• Simmer with lid on to reheat, about 2 minutes.
• Add soy sauce, and mix gently.
  1 tbsp light soy sauce
• Divide into warmed bowls to serve.

Nutrition

Calories: 500kcal | Carbohydrates: 22g | Protein: 46g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 185mg | Sodium: 1139mg | Potassium: 704mg | Fiber: 2g | Sugar: 12g