Sweet-sour chicken

Serves 4

Ingredients;

  • 2 small carrots, very thinly sliced
  • 1 small green pepper, de-seeded & cut into small strips
  • 4 level teaspoons finely-chopped canned pineapple
  • 6 spring onions or shallots, chopped
  • 4 tablespoons syrup from can of pineapple
  • 1 tablespoon soy sauce
  • 1 level tablespoon ¬†clear honey
  • 1 oz (25gm / 1 teaspoon) brown sugar
  • 4 tablespoons vinegar
  • 2 level tablespoons cornflour
  • 1/2 pint (250ml – 1 ¬†cup) chicken stock
  • salt & pepper
  • 1 oz (25gm) flaked blanched(white) almonds
  • 1oz (25gm – 1/2 teaspoon) butter
  • 1 freshly-roasted chicken (1 + 1/2 kilo)

Method;

  1. put carrots into saucepan with green peper, pineapple & spring onions
  2. Stir in pineapple syrup, soy sauce, honey, sugar and vinegar
  3. Slowly bring to boil and simmer for 5 mins
  4. Meanwhile, blend cornflower to a smooth cream with the chicken stock
  5. Add to saucepan and cook, storing until sauce comes to the boil and thickens. Season with salt & pepper. Add almonds and butter. Leave over very low heat.
  6. Quickly cut the chicken into bite-size pieces and put into a warm serving dish
  7. Coat with sweet-sour sauce and serve straight away with freshly boiled rice or noodles

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