..where teens can learn to cook restaurant quality meals for the family
Sweet and Sour Chicken
This can end up looking and tasting pretty impressive. It's sweet, tangy, can be slightly spicy if you want, and most people love it. Try making this one, but feel free to adjust quantities to balance the flavours to suit.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large pan or wok
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooking utensils (spoon and spatula)
- chefs knife
- chopping board
Ingredients
- 600 g Chicken breast
- 1 cup Pineapple chunks plus juice from the can
- 1 Green bell pepper
- 1 Red bell pepper
- 1 Onion
- 2 Eggs
- 1/4 cup Cornstarch
- 1/3 cup Flour
- 1 tbsp Grapeseed or vegetable oil
- 1/3 cup Ketchup
- 2 tbsp Worcestershire sauce
- 1/4 cup Brown sugar
- 1/2 cup Apple cider vinegar
- 4 tsp Soy sauce
- 2 Garlic cloves
- 1 Spring onion for garnish
Instructions
Prep in Advance
- Wash your hands
- Using your kitchen scissors, cut 600 g Chicken breast into bitesized (1 inch) pieces then set aside in a bowl
- Wash your hands again (after touching raw chicken!)
- Dice 1 Onion and set aside in a bowl
- Finely chop 2 Garlic cloves and set aside in same bowl
- Wash and chop your 1 Green bell pepper and 1 Red bell pepper into 1cm squares then set aside in same bowl as onion and garlic
- Chop your 1 Spring onion and set aside in separate bowl for later
- Measure out 1 cup Pineapple chunks and reserve the juice from the can (1 cup = 237 ml) – it doesn't matter at all if you're over or under! It just means you'll have more or less sweet pineapple in your meal. Don't stress.
- Gently beat your 2 Eggs and set aside in a separate bowl
- Mix your 2 tbsp Worcestershire sauce, half of your soy sauce and a bit of pineapple juice
- Add in 1/3 cup Ketchup and 1/4 cup Brown sugar
- Add 1/2 cup Apple cider vinegar and mix it all well
- Set out three separate bowls and put 1/4 cup Cornstarch in one, your bean eggs in the second and 1/3 cup Flour in the last
- Coat your chicken in the bowl of cornstarch, then in the egg, and finally the flour then set aside on a plate
- Wash your hands
Let's Cook!
- Cook your rice following our how-to guide, or your noodles according to packet instructions
- Put 1 tbsp Grapeseed or vegetable oil in your pan and heat on medium
- Pour all your chicken in and fry until golden and crispy, then set aside on a clean plate
- In the same pan, pour your bowl of peppers and onion as well as your pineapple chunks and sauté briefly
- Return the chicken to the pan and combining well with the vegetables
- Add your bowl of sauce and simmer until thickened
- If you are serving with noodles, ad them to the pan for a few minutes to combine
- Serve your sweet and sour chicken hot on a bed of rice or with your noodles and garnish evenly with your chopped 1 Spring onion
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂