Spicy and sweet chicken

    Spicy and sweet chicken

    3saves
    1hr5min


    1 person made this

    About this recipe: A delicious Chinese inspired dish with fresh veggies, a spicy kick and sweet chunks of pineapple, yum!!

    Ingredients
    Serves: 2 

    • 1 splash oil
    • 1 onion, sliced
    • 1/2 red pepper, chopped into 1.5cm squares
    • 1/2 green pepper, chopped into 1.5cm squares
    • 4 tablespoons soy sauce
    • 2 tablespoons runny honey
    • 1 tablespoon dark brown soft sugar
    • 1 heaped teaspoon chopped garlic
    • 1 teaspoon ginger (grated fresh or ground)
    • 1/2 tin pineapple chunks in juice
    • 2 green chillies, chopped
    • 2 chicken breast fillets, sliced and velveted (see footnote)
    • 1 splash white wine vinegar
    • 1 teaspoon cornflour

    Method
    Prep:15min  ›  Cook:20min  ›  Extra time:30min marinating  ›  Ready in:1hr5min 

    1. Add the oil to a non stick pan and fry onions and peppers on a medium heat.
    2. In a mug combine the soy sauce, honey, sugar, garlic, ginger and about half of the juice from the tin of pineapple and set aside.
    3. Once the onions and pepper have softened slightly, add the pineapple chunks and green chillies and fry for another 2 minutes.
    4. Add the sauce mixture from the mug to the pan and bring to the boil then reduce the heat to a simmer.
    5. Add a splash of white wine vinegar to give it a nice kick and simmer for 10 to 15 minutes.
    6. Add the velveted chicken to the sauce and bring back up to the boil.
    7. Combine the cornflour with around 4 tablespoons of water or pineapple juice and add to the sauce whilst stirring to thicken.
    8. Serve with egg fried rice and enjoy!

    Velveting chicken

    This is a common practice in Chinese restaurants that helps to seal in the meat's juices. To velvet the chicken, combine 1 egg white, 1 tablespoon cornflour, 1 tablespoon oil, 2 teaspoons rice wine or rice vinegar and 1 pinch salt; whisk till smooth, then add the sliced chicken and marinate for 30 minutes. Drain well before adding to the hot pan.

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