Kikkoman have kindly shared one of their favourite recipes for my readers: Classic Sweet and Sour Chicken. This is also one of my favourite childhood dishes. It’s a dish that my mum always cooks for me whenever I visit.
- 2tbsp oil
- 4 skinless chicken breasts, cut into chunks
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 100g baby sweetcorn, halved
- 2tbsp tomato ketchup
- 2tbsp Kikkoman Soy Sauce
- 2tbsp white wine vinegar
- 2tbsp sugar
- 2tbsp corn flour
- 2cm piece fresh ginger, grated
- 227g can pineapple chunks in juice, drained and juice reserved
- 1tbsp tomato purée (optional)
- 300g rice or noodles, cooked according to pack instructions, to serve
- Heat the oil in a large frying pan or wok. Add the chicken and cook until browned on both sides.
- Add the onion, and garlic and fry for a couple of minutes, stirring well.
- Throw in the peppers, baby sweetcorn and stirfry for 3-4mins until softened.
- Make the sauce by mixing the ketchup, Kikkoman Soy Sauce, white wine vinegar, sugar and corn flour in a small bowl.
- Add the ginger and drained pineapple chunks to the pan, then stir in the sweet and sour sauce. Make up the pineapple juice to approx. 300ml with either a little water or stock and add to the pan. Cover and simmer for 10mins, stirring occasionally. If the colour is a little pale, add the tomato puree for a richer sauce.
- Serve with rice or noodles.
If you would like to learn how to cook this tasty dish, why not pop over to their website and take a look Sweet and Sour chicken!
There is less than a month to go to Chinese New Year. I have been quite busy sorting out my Chinese crafts with our Chinese club and also teaching my children about our Chinese culture. If you would like to join in, do take a look at these 8 CNY children’s activities for ideas.
Now Kikkoman is giving a copy of Recipe from the World cookbooks to FIVE of my followers! So good luck and enter through Gleam! Also, remember to check out the rest of my giveaways!
Disclosure: Images used with permission.