Sweet and Sour 'Chicken'

Recipe by Barbara GlowinskiCourse: MainsCuisine: ChineseDifficulty: Easy


Prep time


Cooking time




  • 425g can of pineapple pieces in juice

  • 2 tsp soy sauce, reduced-salt

  • 1 ½ tbsp vinegar

  • 1 ½ tbsp Barkers tomato sauce

  • 2 tsp brown sugar

  • 1 tsp fresh ginger, grated

  • 1 tbsp cornflour

  • 1 tbsp vegetable oil

  • Pack of Sunfed ‘chicken’ sliced

  • 3 medium shallots – cut lengthwise in quarters

  • 8 baby carrots – chopped in half

  • ½ head broccoli – roughly chopped


  • Place pineapple, with juice, soy suice, vinegar, tomato sauce, brown sugar and ginger in a saucepan and heat until simmering;
  • Wet the cornflour with a little water;
  • Slowly pour the cornflour mixture into the simmering sauce, stirring constantly until it reaches the desired thickness;
  • Remove from the heat;
  • Heat oil in a large frying pan or wok;
  • Add the ‘chicken’ and brown, then remove from the pan and set aside;
  • Add the vegetables to the pan and cook until tender;
  • Add the ‘chicken’ back into the pan with the sweet and sour sauce, heat through;
  • Serve with rice.


  • For an extra bite or heat, add chilli flakes
  • Sunfed ‘chicken’ is a New Zealand brand, that uses pea protein as the base for their tasty replica chicken pieces.
  • Switch out the Sunfed chicken for 1-2 cans of chickpeas for a cheaper and different protein alternative.

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