Sweet and Sour Chicken

by

Tenina Holder

POSTED April 16, 2020 (LAST UPDATED September 24, 2021)

Serves

4

Total Time

55mins

Calories

531

I do love an authentic sweet and sour anything, made from scratch. This is that recipe. SO delicious. And no nasties. Start your year off right!

recipe-image

    INGREDIENTS


  • Pineapple icon
    Pineapple

    1 (about 1.36 kg)peeled, cored, sliced

  • Yellow onion icon
    Yellow onion

    1 (about 140 g)peeled, halved

  • Chicken breast icon
    Chicken breast

    2 (about 225 g)diced

  • Rice noodles icon
    Rice noodles

    200 g (about ¾ cup)cooked

  • Red bell pepper icon
    Red bell pepper

    1 (about 150 g)deseeded, cubed

  • Green bell pepper icon
    Green bell pepper

    1 (about 150 g)deseeded, cubed

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)

  • Red chili icon
    Red chili

    1 tablespoon (about 9 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    40 g (about 2 ⅞ tablespoons)

  • Apple cider vinegar icon
    Apple cider vinegar

    30 g (about 1 ⅞ tablespoons)

  • Tomato paste icon
    Tomato paste

    50 g (about 3 tablespoons)

  • Soy sauce icon
    Soy sauce

    30 g (about 1 ⅝ tablespoons)

  • Pineapple juice icon
    Pineapple juice

    300 g (about 1 ¼ cups)

  • Cornstarch icon
    Cornstarch

    1 tablespoon (about 8 g)

  • Mangetout icon
    Mangetout

    250 g (about 250)

    METHOD


  • 1. Heat a clean frying pan
  • 2. Drizzle with extra virgin olive oil
  • 3. Add pineapple to the frying pan
  • 4. Cook in frying pan until charred then set aside
  • 5. Add yellow onion, garlic clove, red chili and extra virgin olive oil to the TM5 bowl
  • 6. Chop - approx 5 sec, speed 6
  • 7. Cook - approx 5 min, Varoma, speed 1
  • 8. Transfer sauce to medium bowl then set aside
  • 9. Add apple cider vinegar, tomato paste, soy sauce, pineapple juice and cornstarch to the TM5 bowl
  • 10. Mix - approx 5 sec, speed 6
  • 11. Return content of medium bowl to sauce
  • 12. Cook - approx 6 min, 100°C, reverse speed 1
  • 13. Heat a clean frying pan
  • 14. Add extra virgin olive oil to the frying pan
  • 15. Add chicken breast to the frying pan
  • 16. Cook in frying pan until cooked through
  • 17. Add rice noodles to a clean plate
  • 18. Top with red bell pepper, green bell pepper and mangetout
  • 19. Add content of frying pan to plate
  • 20. Transfer chicken to plate
  • 21. Pour sauce into plate
  • 22. Serve

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