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Supreme Sweet & Sour Chicken

Yields20 Servings

 1 kg lean chicken breast, cut into dice sized pieces
 4 tbsp tomato sauce
 1 x 850g tinned pineapple pieces, canned in natural juice (keep ½ the juice)
 1 cup carrot, thinly sliced
 2 large green capsicum, chopped into chunks
 2 large red capsicum, chopped into chunks
 2 large tomatoes, diced
 1 large onion, diced
 2 tbsp salt-reduced soy sauce
 2 tsp white vinegar
 2 tbsp corn starch
 2 tbsp canola oil
 10 cups rice, cooked
1

Use 1 chopping board and knife to dice chicken.

2

Use a separate clean board and knife to prepare the remaining vegetables.

3

To make the sweet and sour sauce, add the pineapple, pineapple juice, vinegar, soy sauce, tomato sauce & cornflour to a medium pan, bring to the boil and stir. Reduce the heat to low.

4

In a separate large pan heat the oil. Add the bitesized chicken pieces
and cook for 5 minutes or until cooked through.

5

Add the onion, capsicum, tomatoes and carrots and sauté over medium heat with the remaining pineapple juice until the carrots are soft and cooked.

6

Add the sweet and sour sauce to the chicken and vegetable mix and combine.

7

Serve approximately 130g portions on top or to the side of ½ cup of the cooked rice.

Nutrition Facts

Serving Size 240g

Servings 20