Jamie Oliver Sweet And Sour Chicken

This vibrant Sweet and Sour Chicken recipe by Jamie Oliver is quick, easy, and packed with fresh, nutritious ingredients. Featuring juicy pineapple, tender chicken, and crispy skin, it’s a deliciously balanced meal you can make with pantry staples like soy sauce and cornflour. Perfect for weeknights, this dish delivers bold flavors in every bite!

Ingredients Needed

• 1 x 227g (8 oz) tin pineapple in natural juice
• 1 x 213g (7.5 oz) tin peaches in natural juice
• 1 tbsp low-salt soy sauce
• 1 tbsp fish sauce
• 2 tsp cornflour
• 2 x 120g (4 oz) free-range chicken breasts (skin on)
• 1 tsp Chinese five-spice
• 1 lime
• 2 cloves garlic
• 350g (12 oz) asparagus
• 100g (3.5 oz) tenderstem broccoli
• 1 small onion
• 2 fresh red chillies
• 1 red pepper
• 1 yellow pepper
• 7cm (3-inch) piece ginger
• 1 tbsp groundnut oil
• 100g (3.5 oz) baby sweetcorn
• 1 tsp runny honey
• ½ bunch fresh coriander (15g / 0.5 oz)

How To Make Sweet And Sour Chicken

1. Prepare Sauce: Drain juices from pineapple and peaches into a bowl. Add soy and fish sauces, and whisk in 1 tsp cornflour. Chop fruit into bite-sized chunks and set aside.
2. Cook Chicken Skin: Place chicken skin in a cold pan on low heat, rendering fat. Once golden, remove to a plate, season with salt and five-spice.
3. Marinate Chicken: Slice chicken into chunks, and mix with 1 tsp five-spice, a pinch of salt, 1 tsp cornflour, and half the lime juice. Add 1 minced garlic clove and toss.
4. Prep Veggies: Slice asparagus and broccoli. Peel and chop onion into petals. Slice the remaining garlic and chillies. Deseed and chopped peppers. Peel and matchstick ginger.
5. Cook Chicken: In the pan, cook chicken for 5–6 minutes until golden and cooked through. Lower heat.
6. Char Veggies: Heat a wok on high, char onions and peppers for 5 minutes. Add 1 tbsp oil, then peaches, pineapple, ginger, garlic, most chillies, sweetcorn, asparagus, and broccoli. Stir-fry for 3 minutes, then add sauce. Cook briefly, keeping veggies crisp. Add boiling water if needed.
7. Caramelize Chicken: Drizzle honey into the chicken pan, increase heat, and toss until sticky.
8. Assemble & Serve: Plate veggies, top with chicken, crispy skin, and remaining chillies. Garnish with coriander. Serve with lime wedges and rice.

Recipe Tips

• Keep the Veggies Crisp: Don’t overcook the vegetables; stir-fry them quickly to keep them bright, crunchy, and full of flavor.
• Balance the Sauce: Taste the sauce before adding it to the wok and adjust with more lime juice or a pinch of sugar if needed for the perfect sweet-sour balance.
• Perfect Chicken Texture: Ensure the chicken is cooked on high heat to seal in juices and achieve a golden, caramelized crust.
• Crispy Skin Perfection: Start cooking the chicken skin in a cold pan to render fat gradually, making it ultra-crispy and delicious.
• Prep Ingredients First: Chop all veggies and fruit before cooking starts. This ensures a smooth cooking process since stir-frying moves quickly.

How To Store And Reheat Leftovers?

• Refrigerate: Let the Sweet and Sour Chicken cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the Sweet and Sour Chicken to cool completely. Place it in a freezer-safe container and freeze for up to 2 months. To serve, thaw in the fridge overnight and reheat before eating.
• Reheat: Heat a non-stick pan over medium heat, add the Sweet and Sour Chicken, and stir occasionally for 5-7 minutes until thoroughly warmed.

Nutrition Facts

Serving Size: 1 meal (approx. 283-340g)

• Calories: 390
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 490mg
• Potassium: 300mg
• Total Carbohydrate: 63g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 12g

Try More Jamie Oliver Recipes:

• Jamie Oliver Mediterranean Chicken
• Jamie Oliver Lemon Chicken
• Jamie Oliver Greek Chicken Pasta
• Jamie Oliver Chicken Nuggets