Chicken in Sweet and Sour Sauce

Chicken in sweet and sour sauce is one of the most beloved wok classics. The delicious sweet and sour sauce perfectly complements the stir-fried chicken pieces, and the pineapple chunks add an extra juicy kick. Besides pineapple, we also use carrots, bell peppers, and spring onions, but feel free to experiment with other vegetables like zucchini, cucumber, cherry tomatoes, etc.

Recipe for 4 People

Ingredients

• 500 g chicken breast (cut into thin strips)
• Olive oil (for frying the chicken)
• 3 carrots (depending on size and preference)
• 1 red bell pepper (cut into thin strips)
• 1 bunch of spring onions (cut into thin slices)
• 1 can of pineapple (cut into desired size)

Sweet and Sour Sauce

• 2 tbsp corn starch
• 1 dl water
• 2 tbsp soy sauce
• 2 dl pineapple juice (juice from the can)
• 2 tbsp white wine vinegar
• 2 tbsp ketchup
• 2 tbsp sweet chili sauce
• 2 tbsp sugar

Instructions

Preparation:

1. Cut all the vegetables into bite-sized pieces. If using canned pineapple, save the juice for the sweet and sour sauce.
2. Cut the chicken fillets into thin strips.

Sweet and Sour Sauce:

1. Mix the corn starch with a bit of water until smooth, ensuring there are no lumps.
2. Add the remaining water and the rest of the sauce ingredients. The sauce will be thin but will thicken when added to the wok.

Wok:

1. Heat the wok and add oil. Stir-fry the chicken strips, ensuring they don't burn.
2. When the chicken strips are almost done, add the vegetables and pineapple chunks. Stir-fry at high heat.
3. Add the sweet and sour sauce and stir well. The sauce will thicken and coat the chicken strips and vegetables. Adjust the consistency with pineapple juice or water if necessary.
4. Continue cooking for about a minute after adding the sauce. Season with a bit of salt to taste.

Serving:

• Serve the dish with rice.

Enjoy your meal!