Niki’s Sweet and Sour Chicken

chicken main

Hello my readers!
So you’re hungry. You fancy some Chinese. You order sweet and sour. It arrives and you eat it all up…but there’s some residual sauce left over in the container. Don’t you ever notice how unnaturally thick and sticky it is once it’s cooled? Well, my spin on the takeaway favourite is not only delicious but all natural and additive free!
The dish literally takes 15 minutes to cook from wok/pan to table. For that delcious and authentic sauce you just need 2 tbsp of white wine vinegar, 2tbsp of ketchup (yes you read that right!), 1 tsp brown sugar, 1/2 cup of pineapple juice, 50ml of water and 1 tbsp of soy sauce. Mix all of these together on a medium-high heat for about 10 minutes until reduced and thickened.
In another pan, lightly brown some chicken together with green peppers, pineapple pieces, carrot slices and onion segments. Add some minced garlic and ginger and cook for a further 2-4 minutes. Lastly, add your sauce and stir for a final 2 minutes. Your healthy sweet and sour is now ready to devour!
Happy Baking!

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