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  • Writer's pictureMarvellous

Sweet and Sour Chicken

Sweet and sour chicken is a fabulously fun dish and a perfect example of two contrasting flavours complementing each other. This take on the famous Chinese dish is ideal for young children, giving them an opportunity to try something new and exciting.  



Sweet and Sour Chicken (VG, GF options)


SERVES

2

PREP TIME 

10 mins 

COOKING TIME 

30-40 mins 


ALLERGY INFO OR DIETARY RESTRICTIONS 

Pineapple: if your child is allergic to pineapple, replace with honey* and a little lemon juice. *Remember that honey is only suitable for babies aged 12 months +


Ingredients


  • 1 chicken breast, sliced into strips (or tofu for vegan version) 

  • 1 tbsp vegetable oil 

  • 1 onion, finely diced ½ sweet green pepper, sliced ½ sweet red pepper, sliced 

  • 1 tbsp cider vinegar or red wine vinegar 

  • 1 tbsp tomato purée 

  • ½ small tin pineapple slices in juice, cubed and juice reserved 40ml (1½ fl oz) water 

  • 1 tbsp low salt soy sauce (or gluten-free Tamari sauce) 

  • ¼ tsp ground ginger 

  • ½ tbsp cornflour 

  • Salt (optional) and pepper 

  • Serve with rice (optional) 

Method

Pre-heat oven to 180°C / Fan 160°C / Gas 4. 

  1. Lightly season the chicken breast or tofu and fry in the oil until lightly browned. Drain on Kitchen paper. 

  2. Sauté the onion in the remaining oil for 3-4 mins, then add the peppers and continue to cook for a further 2 mins and set aside. 

  3. Mix together the vinegar, tomato purée, 25ml (1 fl oz) of the pineapple juice, water, soy sauce and ground ginger, stirring well. 

  4. Put the chicken breast into a casserole dish and cover with the sauce and stir in the onion and peppers. 

  5. Cover and bake the chicken in the oven for 20 mins. Add the pineapple pieces and bake for another 10 mins. 

  6. Remove the chicken, set aside, and pour the sauce into a saucepan. 

  7. Mix the cornflour with a little cold water and stir this into the sauce. Bring to the boil and simmer until the sauce has thickened, stirring all the time with a wooden spoon. 

  8. Cut the chicken into small pieces and cover with the sauce. Serve on a bed of rice. 


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