A delicious take on the classic sweet and sour chicken. You'll keep coming back for more...
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Serves
4
Skinless Chicken Thigh
Pineapple
Soy Sauce
Ginger
Garlic
Coriander
Lime
Onion
Basmati Rice
Cornflour
Bell Pepper
Tomato Purée
Sriracha
Salt
Black Pepper
Olive Oil
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Serves
4
Skinless Chicken Thigh
Pineapple
Soy Sauce
Ginger
Garlic
Coriander
Lime
Onion
Basmati Rice
Cornflour
Bell Pepper
Tomato Purée
Sriracha
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut your chicken thighs into chunks and add to a bowl. Add cornflour, salt & pepper. Mix together.
Step 2.
Heat oil in a large wok (or large frying pan). When the oil is hot, add the chicken and cook until golden. Remove the chicken and wipe down the pan.
Step 3.
Slice up your onions and peppers and add them to the pan with a splash of olive oil. Once the onions have softened, add the chicken again.
Step 4.
Drain the pineapple (but reserve the juice). Add the pineapple chunks to the wok and cook for a further two minutes. Grate your ginger and slice your garlic, then stir in and cook for a further minute.
Step 5.
Combine the reserved pineapple juice, soy sauce, lime juice, sriracha and the tomato puree in a bowl. Mix together and add to the wok.
Step 6.
Continue cooking on a high heat until the sauce is nice and thick. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and tuck in!
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