Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Sweet and Sour Chicken

Giving this retro Chinese dish a healthy makeover without compromising on flavour was quite a culinary challenge! I’ve never been a fan of sweet and sour dishes – they tend to be full of rubbish and taste artificially sweet. My recipe is still tangy but fresh pineapple, sugar free ketchup and honey replaces the sugar and syrup. The sourness comes from soy and Apple Cider Vinegar. 

Serves: 6

Prep: 15 minutes
Cooking: 3 1/2 hours
Total: 3 hours 45 minutes

Difficulty: easy

 

INGREDIENTS


1.2kg feather steak, shin or stewing steak
3 tbsp flour
2 onions sliced
3 red peppers sliced
4 garlic cloves crushed
3 tbsp tomato purée
3 tbsp paprika
200g fresh plum tomatoes or 1 can chopped
400ml beef stock
150ml white wine
150g soured cream

4-6 chicken breasts each cut into large bite sized pieces
1 onion roughly chopped
1-2 red peppers roughly chopped
225g fresh chopped pineapple
200g sugar snap peas or mange tout
225g can sliced Water Chestnuts drained
100g toasted cashew nuts
3 spring onions, green parts sliced
For the Sweet & Sour sauce:
2 tbsp soy sauce
2 tbsp low or no sugar tomato ketchup
3 tbsp Apple Cider Vinegar
3 tbsp honey
3 garlic cloves

Mix together the ingredients for the sweet and sour sauce in a bowl.

Soften the sliced onion in 1 tbsp oil.

Add the chicken pieces and colour on a high heat for a minute then add the pepper.

After 1 minute then down the head and add the pepper.

Add the water chestnuts followed by the fresh cubed pineapple, its juices and the Sweet & Sour Sauce.

Stir in the sugar snaps or mange tout, simmer for another 2 minutes then serve on rice or noodles.

Finish with the toasted cashews and spring onions.

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