Mary Berry Sweet And Sour Chicken

Mary Berry Sweet and Sour Chicken is made with pineapple, boneless chicken breasts, sunflower oil, onion, red pepper, green pepper, cornflour, spring onions, garlic, fresh root ginger, dark soy sauce, white wine vinegar, soft light brown sugar, tomato ketchup, and dried chilli flakes. This tasty Mary Berry Sweet and Sour Chicken recipe creates a delicious dinner that takes about 25 minutes to prepare and can serve up to 4 people.

Ingredients Needed

For the chicken:

• ½ small pineapple: peeled, core removed, cut into thick slices
• 2 boneless, skinless chicken breasts: (about 200g each / 7oz each), cut into 7-9 even pieces
• 2 tbsp sunflower oil
• 1 onion: cut into wedges
• 1 red pepper: deseeded and chopped
• 1 green pepper: deseeded and chopped
• 1 tbsp cornflour/cornstarch
• 4 spring onions: trimmed, thinly diagonally sliced

For the sauce:

• 1 tbsp cornflour/cornstarch
• 300ml fresh pineapple juice / 10fl oz pineapple juice
• 2 garlic cloves: crushed
• 25g fresh root ginger / 1oz ginger: peeled, finely grated
• 1 tbsp dark soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp soft light brown sugar
• 3 tbsp tomato ketchup
• 1 pinch dried chilli flakes
• Freshly ground black pepper: to taste

How To Make Sweet And Sour Chicken

1. Make the sauce: Mix 1 tbsp cornflour with 2 tbsp pineapple juice until smooth. In a separate bowl, mix the remaining pineapple juice, garlic, ginger, soy sauce, vinegar, sugar, ketchup, and chilli flakes. Set aside.
2. Prepare the pineapple: Peel the pineapple, remove the core, and cut into thick slices. Set aside.
3. Cook the chicken and vegetables: Heat the sunflower oil in a large frying pan or wok. Stir-fry the onion and peppers over high heat for 3 minutes. Coat the chicken in 1 tbsp cornflour and add to the pan. Stir-fry for 4 minutes until lightly browned.
4. Add the sauce and pineapple: Add the pineapple slices and the sweet and sour sauce to the pan with the chicken. Simmer over medium heat for 4-5 minutes, stirring regularly until the chicken is cooked through.
5. Thicken the sauce: Stir in the cornflour-pineapple juice mixture and cook for 30-60 seconds until the sauce thickens and coats the chicken and vegetables.
6. Finish and serve: Garnish with sliced spring onions and serve hot.

Recipe Tips

• Choose ripe pineapple: A sweet, ripe pineapple will enhance the flavor of your dish. Look for one that is fragrant and slightly soft when squeezed.
• Cut chicken evenly: Make sure to cut the chicken into uniform pieces for even cooking. This helps ensure that every piece cooks through at the same time.
• High heat for stir-frying: Use high heat when stir-frying the vegetables and chicken. This keeps them crisp and prevents them from steaming.
• Thick the sauce properly: Mix the cornflour with a little pineapple juice until smooth before adding it to the sauce. This prevents lumps and gives you a nice glossy sauce.
• Garnish just before serving: Add the sliced spring onions as a garnish right before serving to keep them fresh and crunchy. This adds a nice texture to the dish.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Sweet and Sour Chicken cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
• Freeze: You can freeze Sweet and Sour Chicken in an airtight container or freezer bag. It will last for up to 2 months in the freezer. To thaw, place it in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the Sweet and Sour Chicken in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 serving (200g)

• Calories: 330
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 40mg
• Sodium: 660mg
• Potassium: 0mg
• Total Carbohydrate: 50g
• Dietary Fiber: 1g
• Sugars: 37g
• Protein: 19g

Try More Mary Berry Recipes:

• Mary Berry Meringue Recipe
• Mary Berry Sausage Casserole
• Mary Berry Vegetable Soup Recipe
• Mary Berry Shortcrust Pastry Recipe