Chinese Inspired Sweet and Sour Chicken
with Pineapple, Pepper and Jasmine Rice
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
This Chinese Inspired Sweet and Sour Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
1
Bell Pepper
(May be present: Celery)
1
Spring Onion
2
Garlic Clove
1
Pineapple Rings
150
Jasmine Rice
30
Rice Vinegar
15
Soy Sauce
(Contains: Cereals containing gluten, Soya)
260
Diced Chicken Breast
10
Cornflour
Not included in your delivery
300
Water for the Rice
3
Tomato Ketchup
1.5
Sugar for the Sauce
75
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).
Remove the pineapple from the tin (keep the juice for the sauce) and cut into 2cm chunks.
Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pour the pineapple juice into a bowl and add the rice vinegar, garlic and soy sauce.
Stir in the tomato ketchup, sugar and water for the sauce (see pantry for all amounts).
Mix together until fully combined, then set your sauce aside.
Pop the chicken into a bowl with the cornflour. Season with salt and pepper, then toss to coat.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and fry until golden brown and cooked through, 8-10 mins. Discard any cornflour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the chicken has browned, transfer it to a clean bowl and set aside.
Lower the heat to medium-high and add the pepper to the (now empty) frying pan. Stir-fry until just soft and charred, 5-6 mins.
Add the pineapple and stir-fry for a further 1-2 mins, then add the cooked chicken and sauce.
Bring to the boil, then lower the heat and gently simmer until slightly thickened, 4-5 mins. then remove from the heat.
Taste the chicken and season with salt and pepper if needed, adding a splash of water if it's a little thick.
When ready, fluff up the rice with a fork and share between your bowls.
Top with the sweet and sour chicken, then sprinkle over the spring onion to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-sour sauce wins plenty of fans for its balance of tangy and sweet notes, though some find it leans too sweet or too sharp for their taste.
- Ease of prep: Most find this a quick and straightforward cook; a few note it uses several bowls and pans, so it is worth having your mise en place ready before you start.
- Suggestions: Consider reducing the pineapple slightly if you prefer a less sweet result, and allow the sauce to simmer a little longer to help it thicken. Adding a cornflour slurry to the sauce, rather than relying solely on the chicken coating, can also improve consistency. Some enjoyed a small amount of chilli or extra soy sauce to deepen the flavour.
- Next-day meals: The dish reheats well, with several noting the flavours develop nicely the following day.
- Portions: A few felt the dish could use more chicken relative to the rice and pineapple, and some added extra vegetables such as baby corn or broccoli to bulk it out.
