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Sweet and sour chicken

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1/4 cup Alfa One rice bran oil
  • 500g chicken tenderloins, cut into 3cm pieces
  • 1 medium red onion, halved, cut into thin wedges
  • 1/2 bunch baby (Dutch) carrots, peeled, trimmed, halved lengthways
  • 1/2 small pineapple, peeled, chopped
  • 125g cherry tomatoes, halved
  • 250g jar sweet and sour stir-fry sauce
  • 1 cup beansprouts, trimmed
  • Steamed jasmine rice, to serve


  • 1
    Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add half the chicken. Stir-fry for 3 minutes or until cooked through. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  • 2
    Heat remaining oil in wok. Stir-fry onion for 2 minutes or until just softened. Add carrot and pineapple. Stir-fry for 1 minute. Return chicken to wok. Add tomato and sauce. Stir-fry for 2 minutes or until heated through. Add beansprouts. Toss to combine. Serve with rice.

Source: taste.com.au


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