Sweet & Sour Chicken Recipe - bright, quick and full of flavour
Tangy, sweet and a little punchy. A lighter take on a classic, ready in 15 minutes.
If Monday insists on showing up, the least we can do is eat well. Here’s today’s plan.
Sweet & Sour Chicken
SERVES 2 // READY IN 15 MINS // 575 CALS
A bright, cheerful dinner for dark evenings. This Sweet & Sour Chicken has that perfect balance of tangy and sweet, with crisp vegetables and tender chicken in a glossy, flavour-packed sauce. It’s ready in 15 minutes, full of colour and just the thing to lift a grey day.
PS: I’ve made this recipe into a handy card you can print or save for later. Scroll down to the bottom of the recipe to grab the links (both 2-person and 4-person versions). If you’d like these recipe cards sent straight to your inbox every week, make sure you’re subscribed to Everyday, Dinner — it’s free.
Sweet & Sour Chicken
SERVES 2 // READY IN 15 MINS // 575 CALS
INGREDIENTS
120g (4oz) basmati rice
250g (2 fillets) diced chicken breast
1 red onion
1 red (bell) pepper
120g (4oz) broccoli florets
1 tsp garlic paste
2 tsp cornflour
1 tbsp cooking oil
1 tsp honey
1 tbsp white wine vinegar
1 tbsp tomato paste
1 tsp soy sauce
half a tsp English mustard
4 tbsp water
1 tbsp rice wine (or sherry)
METHOD
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in boiled water, so you have approximately double the amount of water to rice.
Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
Peel and dice the onion. De-seed and dice the red pepper.
Place the chicken, onion, pepper, broccoli and garlic in a bowl. Sprinkle over the cornflour and season with salt and pepper. Mix together thoroughly.
STEP 3
Heat the oil in a wide pan over a med-high heat. Toss in the chicken and vegetable mixture and cook, stirring every minute, until just cooked (about 8-10 minutes, depending on size).
STEP 4
Meanwhile mix the honey, vinegar, tomato purée, soy sauce, English mustard, water & sherry in a small bowl. When the chicken is just cooked, stir in the sauce and allow to bubble gently for 2 minutes.
STEP 5
Share the rice between your bowls and top with the sweet and sour chicken.
NUTRITIONAL INFO (PER SERVING)
575 CALS // 42G PROTEIN // 13G FAT // 65G CARBS
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Quick to cook, colourful on the plate and properly satisfying — an easy win for the middle of November.