The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats

Sweet and Sour Chicken

It really is quick and easy to make this sweet and sour chicken dish, honestly you will never pop open a jar of shop bought sauce again.

I love Sweet and Sour Chicken, it’s the first chinese dish I ever ate and the memory of that sticky sweet and sour sauce poured over  battered chicken balls is one I still treasure.  But as I’ve grown up and become more aware of the ingredients that most processed versions contain I was put right off this dish.

So Ive created a dish that is naturally sweet and sour, you can adjust the spices to suit your own palate but this dish is light, clean and still sweet, sour and sticky.  It’s a real winner.  I hope you enjoy it as much as I do.

Serves 4
  • 450 gms Organic chicken breast, sliced
  • 2 Peppers, Any colour, cubed
  • 1 large Onion, cubed
  • 2 cloves Garlic, crushed
  • 1 large Carrot, finely sliced
  • 1 can Water Chestnuts
  • 1 225gms Pineapple Chunks (keep the juice)
  • 12 Cherry Tomatoes
  • 1 Thumb size Fresh Ginger, grated
  • 80 gms Cashew Nuts
  • Large handful Coriander, chopped
  • 1 Tablesppon Rice Bran Oil
  • 1 Tablespoon Cornflour
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Tomato Ketchup
  • 1 Whole Star Anise
  • ½ Teaspoon Dried Chilli Flakes
  • Salt & Fresh Ground Black Pepper

To make Sweet and Sour Chicken

Place the corn flour and salt and pepper into a large sandwich bag and add the chicken slices and give a good toss so that all the chicken is well coated.

Next make up the sauce, mix the soy sauce, vinegar, ketchup, dried chilli flakes and the juice from the pineapple can.

Heat the oil in a large sauté pan or wok, add the chicken strips and brown all over. Remove from the pan and leave to one side.

To the hot pan add the onion, peppers and carrot and cook for a few minutes, add a splash of water if the pan starts to stick. Next add the pineapple, chestnuts and cherry tomatoes and cook for a further 2 – 3 minutes.

Add the chicken back to the pan along with the cashews and the sauce mix and cook for about 5 minutes until all the ingredients are hot through and the sauce is sticky and thick.

Serve with 50 gms whole grain basmati rice per person and sprinkled with fresh coriander.

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