Sweet and sour chicken with rice

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Serves: 4



  • 1 yellow pepper , deseeded and cut into chunks

  • 1 tsp salt

  • 2 tbsp rapeseed oil

  • 1 tbsp soft brown sugar

  • 2 tbsp tomato ketchup

  • 1 green pepper , deseeded and cut into chunks

  • 1 red pepper , deseeded and cut into chunks

  • 1 clove garlic , peeled and grated

  • 3cm fresh ginger , peeled and grated

  • 400g boneless chicken thighs

  • 25g fresh coriander , chopped

  • 1 tbsp cornflour

  • 2 tbsp light soy sauce

  • 4 spring onions

  • 4 tbsp white balsamic vinegar

  • 1 x 340g tinned pineapple chunks in juice


  1. Cook the rice by washing it and then bringing it to a simmer in a pan of highly salted water. Use a ratio of 2 parts water to 1 part rice. Cover and simmer for 10-12 minutes, then allow to stand for a further 15 mins without moving the lid. Fluff with a fork before serving.
  2. To make the sauce, dissolve the sugar in the vinegar in a pan over a gentle heat, add the pineapple and juice, ketchup, soy sauce, ginger and garlic and simmer until the sauce starts to thicken.
  3. Mix the flour and salt on a plate, then cut the chicken into cubes and coat in the flour mix. Heat a pan or wok on a high heat and add half the oil. Fry the chicken string continuously until crisp and golden all over. This should take a few minutes and you may need to do it in batches. Put the chicken aside on kitchen paper and keep warm.
  4. Add the remaining oil to the pan and fry the peppers and spring onions together for a few minutes until tender.
  5. Add the sauce to the pan with the vegetables and bring to a simmer. Add the chicken and stir to combine. Sprinkle with the coriander and serve immediately with the fluffy rice.

Additional Information

  • storecupboard

  • Budget

  • chinese

  • pepper

  • Main Course

  • Egg Free

  • Dairy Free

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