Sweet and Sour 'Chicken'
Recipe by Barbara GlowinskiCourse: MainsCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
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
Directions
- 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.
Notes
- 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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Tagged Dinner