Sweet & Sour Chinese Chicken
100%
0
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
21
High
Nutrition per serving
Calories410.4 kcal (21%)
Total Fat19.4 g (28%)
Carbs38.4 g (15%)
Sugars30.2 g (34%)
Protein21.7 g (43%)
Sodium864.3 mg (43%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
500gchicken breasts
cut into 2.5cm pieces
2 Tbspdark soy sauce
1 Tbspdry sherry
250gpineapple slices in juice
can, juice reserved, cut into chunks
2 Tbspcornflour
3 Tbspsunflower oil
1green pepper
cut into bite-sized pieces
1red pepper
cut into bite-sized pieces
1celery stalk
thinly sliced
1onion
cut into bite-sized pieces
4 Tbsptomato ketchup
250glychees
canned, juice reserved
salt
black pepper
Instructions
Step 1
Toss the chicken pieces in a large bowl with the soy sauce and sherry. Cover and marinate for at least 30 minutes.
Step 2
Meanwhile, make the reserved pineapple juice up to 250ml with water and blend with the cornflour. Set aside.
Step 3
Heat the oil in a wok or a large frying pan. Add the chicken, in batches if necessary and stir-fry for 3 - 4 minutes until golden all over. Lift out with slotted spoon.
Step 4
Add the pepper, celery and onion to the wok and stir-fry for about 5 minutes.
Step 5
Add cornflour and pineapple juice mixture, ketchup and reserved lychee juice to the wok and cook for 3 - 5 minutes until the sauce has thickened.
Step 6
Return the chicken to the wok with the lychees and pineapple chunks. Heat through until the chicken is piping hot.
Step 7
Season with salt and pepper and serve hot with basmati rice.
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