I’ve been a woman on a mission to simplify things… I was tasked with coming up with straightforward recipes that people could easily make at home.
If you’ve been following me for long you know that I am partial to the occassional layer bar or raw dessert that takes a ridiculous amount of time, attention and ingredients.
When it comes to savoury food I’m all for it being as straightforward and simple as possible.
Since having gone out on my own work wise, all of one week ago, I’ve been super busy. When it comes to meal times it’s either something I’ve prepped for a shoot, leftovers from the day before or when I’m feeling up to it, this speedy sweet and sour chicken on repeat! I hope you love it as much as I do.
Recipe created for @BoyneValley
Speedy Sweet and Sour ChickenPrint Recipe
- 120ml (½ cup) pineapple juice or orange juice
- 3 tbsp low sodium soy sauce or tamari
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp (approx. 15g) of tomato paste
- 3 tbsp (approx. 3 tbsp) honey
- ½ tbsp cornstarch
- 1 tbsp olive oil or coconut oil for cooking
- 2 bell peppers sliced
- 4 boneless skinless chicken breasts or large thighs diced
- Sesame seeds, cashews, spring onions and rice of choice to serve
Whisk together juice through to starch in a jug and set to one side.
Add olive or coconut oil to a hot pan. Fry off the peppers for about 5 - 6 minutes and set to one side in a bowl.
Then add the chicken to the pan and cook for 8 - 10 minutes, until nicely browned on all sides and cooked through.
Return the peppers to the pan, along with the sauce.
Mix everything together and allow to simmer for 3 -5 minutes until thickened to desired consistency. Give it an occasional whisk during this time; be sure to use a silicone whisk to prevent damaging your pan!
Serve with a side of fluffy rice of choice and garnished with sesame seeds and spring onions.
Some steamed brocolli, sugar snaps or mangetout on the side for a pop of green goodness is a nice addition!