About this recipe:A quick and simple recipe for sweet and sour chicken. Pre-cooked chicken, peppers, celery and water chestnuts are cooked in a sweet and sour sauce, then topped with pineapple chunks. Serve with freshly cooked rice.
1 (432g) tin pineapple chunks, juice reserved
4 tablespoons soy sauce
165g dark brown soft sugar
4 tablespoons plain flour
1 1/2 green peppers, diced
120g celery, chopped
1 (225g) can water chestnuts, drained and sliced
675g cooked chicken meat, cut into strips
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Method Prep:10min › Cook:20min › Extra time:30min › Ready in:1hr
In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar and dark brown soft sugar. Mix in flour and stir until thickened.
Stir peppers, celery and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.