I say ‘Asian’ but really this is more British middle classes circa the early 90s when Uncle Ben’s launched their cooking sauces in the UK. Its the kind of sweet and sour chicken that tastes nothing like anything you’d ever find in Asia or even a Chinese takeaway.
This recipe stems from the one served to my friends and I by Sandra Page when we were teenagers (remember the wedding tea I made? Sandra was mother of the bride). Thanks Sandra!
My version doesn’t include the traditional pineapple, primarily because I don’t like it. When I was a teenager living at home, I did sometimes use the juice from a small can then just leave the chunks for someone else to eat. Feel free to add the chunks back into the recipe. I also sometimes use orange juice instead of the pineapple if you don’t want to buy any specially.
It needs serving with plain boiled rice – probably the boil in the bag kind for true ‘authenticity’.
Serves 3 – 450kcal per Serving
2 Bell Peppers – any colours
2 Small or 1 Large White Onion
1/2 Small Courgette (optional)
1 Tbsp Veg Oil
2 Chicken Breasts
1 Tbsp Chicken Stock Concentrate
6 Tbsp Pineapple Juice
6 Tbsp Light Brown Sugar
3 Tbsp White Wine/Cyder/Rice Wine Vinegar
2 Tbsp Tomato Ketchup
1 Tbsp Garlic Paste
1 Tbsp Light Soy Sauce
2 Tbsp Cornflour
Chop 2 Bell Peppers, 2 Small or 1 Large White Onion and 1/2 Small Courgette into 1cm chunks.
Add to a large based pan with 1 Tbsp Veg Oil and fry on a medium heat for 10 minutes or so, until the veg has softened a little.
Meanwhile, chop 2 Chicken Breasts into similar sized chunks. Add these to the pan and continue cooking for about 10 more minutes until the chicken has cooked though. Keep stirring every now and again.
Whilst the chicken is cooking, mix 250ml Water, 1 Tbsp Chicken Stock Concentrate, 6 Tbsp Pineapple Juice, 6 Tbsp Light Brown Sugar, 3 Tbsp White Wine/Cyder/Rice Wine Vinegar, 2 Tbsp Tomato Ketchup, 1 Tbsp Garlic Paste and 1 Tbsp Light Soy Sauce in a jug.
Once the chicken is cooked though, add the sauce and simmer for 5 minutes. (Also add the pineapple now if you want to).
Mix 2 Tbsp Cornflour with a little cold water to make a slurry and add to the sauce. Stir over the heat until the sauce is thickened. A little gloopy is the desired texture.
Serve with plain boiled rice.