Sweet and sour chicken stir-fry

Prep time
15min
Cook time
20min
Serves
4

Crispy, crunchy chicken strips add a welcome update to this well-loved family dinner.

Ingredients:

For the Sauce
  • 1/3 cup (90ml) white vinegar
  • ¾ cup (180ml) white sugar
  • 2/3 cup (160ml) water
  • ¼ cup (60ml) soy sauce
  • 2 Tbsp (30ml) cornstarch
  • 1 Tbsp (15ml) tomato sauce
  • 3 Tbsp (45ml) pineapple juice (from the canned pineapple pieces)
For the Stir Fry
  • +-400g Southern Style Crumbed Chicken Strips
  • 1 ½ Tbsp (20ml) peanut oil
  • 1 onion cut into slices
  • 1 garlic clove, minced
  • 1 red pepper cut into strips
  • 1 yellow pepper cut into strips
  • 1 can (400g) canned pineapple pieces in natural juice (drain and reserve juice)
To serve
  • Spring onions, chopped
  • Sesame seeds, toasted
  • Cooked rice or noodles

Method:

  1. Place all the sauce ingredients in a pot and bring to a boil. Stir for about 7-10 minutes until the mixture has thickened. Remove from heat and set aside.
  2. Cook Southern Style Crumbed Chicken Strips from frozen at 180°C in the air fryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once chicken is cooked, set aside to rest for 1-2 minutes and then cut into bite-sized pieces. Set aside.
  3. Heat oil in a pan over high heat. Add onion, garlic, and peppers and stir fry.
  4. Add sauce, Southern Style Crumbed Chicken Strips and pineapple pieces. Toss through to coat and remove from stove.
  5. Garnish with spring onion and sesame seeds.
  6. Serve with your choice of rice or noodles.