Sweet and Sour Chicken Stir-Fry

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Sweet and Sour Chicken Stir-Fry

Enjoy a quick and delicious Sweet and Sour Chicken Stir-Fry made with tender chicken thigh fillets and vibrant veggies. Perfect for a weeknight dinner in just 25 minutes!

25 mins Serves 4 Easy Asian

Ingredients

Main
  • 500g chicken thigh fillets, diced
  • 2 tbsp garlic oil
  • 1 red onion, peeled and chopped
  • 2 red peppers, cut into 4cm chunks
  • 1 tsp Chinese 5 spice powder
  • 300g beansprouts
  • 150g sliced water chestnuts
Sauce
  • 2 tbsp apricot jam
  • 2 tbsp soy sauce
  • 25 ml pineapple juice
  • 3 tbsp tomato ketchup
  • 2 tsp rice wine vinegar
Seasoning
  • Salt and pepper, to taste

Preparation

  1. Dice the chicken thighs into bite-sized pieces.
  2. Peel and chop the red onion.
  3. Remove the stalks and seeds from the red peppers, then cut them into 4cm chunks.

Cooking

  1. Heat the garlic oil in a large frying pan over medium heat.
  2. Add the chopped onion and sauté for about 5 mins until softened.
  3. Stir in the red peppers and cook for another 5 mins.
  4. Add the diced chicken and Chinese 5 spice powder, stirring frequently, and cook for 5 mins until the chicken is browned.
  5. In a bowl, whisk together the apricot jam, soy sauce, pineapple juice, tomato ketchup, and rice wine vinegar.
  6. Pour the sauce into the pan, bring to a boil, then reduce the heat to low.
  7. Cover and simmer for 15 mins until the chicken is cooked through.
  8. Stir in the beansprouts and water chestnuts, adjust seasoning with salt and pepper, and heat through.

Plating & Serving

Serve the sweet and sour chicken hot over steamed rice.

Notes

This dish can be prepared a day in advance and reheated, but it's best served fresh for optimal texture and flavour.

Suggested Sides

steamed rice
Recipe Details
Allergens Soy
Equipment Stovetop, Large Frying Pan
Category Dinner
Meal Type Dinner
Tags chicken, asian, stir-fry