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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

Use 1 chopping board and knife to dice chicken.


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


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.


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


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


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


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

Nutrition Facts

Serving Size 240g

Servings 0