Sweet and Sour Chicken
A restaurant favourite, chicken cooked with a deliciously fruity stir-fry sauce combining pineapple with a hint of ginger.
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2 Tbsp vegetable oil
2 chicken breasts - sliced
1 green pepper - cubed
1 red pepper - cubed
1 x 227g can pineapple pieces - drained
Cucumber and spring onion - sliced to garnish
1 jar Sharwood's Sweet & Sour
Cooking Method
Heat the oil in a wok or deep-sided frying pan. Add the chicken and stir-fry for 3 minutes. Add the peppers and cook for a further 3 minutes. Stir in the pineapple and sauce, heat through. Serve immediately garnished with cucumber and spring onion.
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