Put down that Chinese takeaway menu and make this simple traybake instead. All the flavours of delicious sweet and sour chicken, without any of the fuss!
All made in one tray to save on the washing up, so soon to become one of your favourite midweek go-to's.
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- 435 g tin pineapple chunks, drained and liquid reserved
- 3 Tbsp. cornflour
- 250 g tomato ketchup
- 6 Tbsp. rice wine vinegar
- 6 Tbsp. light brown sugar
- 4 garlic cloves, crushed
- 4 skinless chicken breast fillets, cut into 2cm chunks
- 2 red peppers, roughly chopped
- 1 onion, finely sliced
- 1 small red chilli, finely chopped
- 200 g sugar snap peas
- 2 pouches microwave basmati rice
- Step 1Preheat the oven to 200ºC (180ºC fan) mark 6. Mix together the cornflour and 100ml of the reserved pineapple juice in a medium bowl until smooth. Add in the ketchup, vinegar, sugar and garlic and mix until combined. Pour into a large baking tray and cook for 5min, stirring halfway through, until thickened.
- Step 2Stir the chicken, peppers, onion, chilli and peas through the sauce. Return to the oven and cook for 10min, or until the veg have started to soften.
- Step 3Remove the tray from the oven, stir through the pineapple and push the chicken mixture to one side, so that about 1/3 of the tray is clear. Spoon the rice into the space and break up any clumps with a fork. Drizzle over 2tbsp water. Return to the oven for 5-10min, or until the rice is piping hot and the chicken is cooked through.
Feel free to microwave the rice, or serve with steamed instead, if you fancy.
Chicken thighs would work here too, as well as sliced rump steak or prawns!
If you're a fan of this traybake, then we have you covered with lots of lovely recipes to try.
Per serving:
- Calories: 628
- Protein: 25g
- Fat: 6g
- Saturates: 2g
- Carbs: 106g
- Sugars: 59g
- Fibre: 6g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
