Looking for your next fakeaway dinner idea? Try this sweet and sour chicken with speedy fried rice.
It's packed full of flavour, with ingredients like ketchup, brown sugar, soy sauce and tinned pineapple, all tossed together and served with a veggie-filled speedy fried rice - perfect for soaking up all those delicious sauces.
For a hands-off approach, we also have a sweet and sour chicken recipe, made in a traybake!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
511
Ingredients
2 Tbsp. sunflower oil
350 g chicken thigh fillets, cut into bite-size chunks
1 onion, sliced
1 Tbsp. tomato ketchup
1 Tbsp. light brown sugar
1 Tbsp. soy sauce
4 Tbsp. white wine vinegar
227 g tin pineapple slices in natural juice, juice reserved and pineapple roughly chopped
1 tsp. cornflour
150 g stir-fry vegetables
2 medium eggs, beaten
2 x 250 g pouches microwaveable rice
Directions
Step 1
Heat ½tbsp oil in a medium pan and brown chicken for 5-8min. Lift chicken into a bowl and set aside.
Step 2
Add ½tbsp more oil to the pan and gently fry onion for 5min. Add ketchup, sugar, soy sauce, vinegar, pineapple juice and cornflour. Bring to a boil, stirring constantly, and simmer for 3-5min, until thick and syrupy. Add chicken and cook for a further 5min, until chicken is cooked through and the sauce has a coating consistency. Stir in pineapple chunks and check seasoning.
Step 3
Meanwhile, heat remaining 1tbsp oil in a large frying pan and stir-fry vegetables for 3min. Push to one side of pan and add eggs to empty side. Cook for 1min, until set, then break up egg with a wooden spoon and mix into the vegetables. Add rice and fry for 4-5min, breaking rice up with a spoon/fork. Check seasoning.
Step 4
Serve chicken with the fried rice.
Per Serving:
Calories: 511
Fibre: 3 g
Total carbs: 60 g
Sugars: 15 g
Total fat: 19 g
Saturated fat: 4 g
Protein: 25 g
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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
