This easy sweet and sour chicken is a delicious mid-week saviour! It’s full of flavour and so simple to cook. Our easy sweet and sour chicken has chunks of juicy canned pineapples just like you remember from your childhood. We’ve served our simple sweet and sour chicken with egg noodles but you could also use rice if preferred. The sweet and sour sauce is made from the simple combination of tomato ketchup, honey, soy, malt vinegar and chicken stock. We’ve also used chicken breast but if you prefer chicken thigh you could use that, it is often cheaper and retains its moisture more than breast.
- 30g or ½ a block of medium egg noodles
- 2tsp sunflower oil
- 1 chicken breast, sliced
- 277g can pineapple slices in natural juice
- 2tbsp tomato ketchup
- 1tsp honey or caster sugar
- 1tbsp soy sauce
- 1tbsp malt vinegar
- 6tbsp chicken stock
- 1tbsp thickening granules
- ½ a red pepper, deseeded and sliced
- 2 spring onions, trimmed and sliced
Bring a pan of water to the boil. Add the egg noodles and cook according to the pack instructions, until tender.
Heat the oil in a large frying pan, add the chicken, season and stir-fry for 5 mins, to lightly brown.
Drain the pineapple, keeping the juice. Remove 2 pineapple slices and cut into chunks.
To make the sweet and sour sauce, pour 3tbsp of the pineapple juice into a jug. Add the tomato ketchup, honey, or sugar, soy sauce, vinegar, chicken stock and the thickening granules.
Add the red pepper to the chicken and cook for a few mins. Pour in the sauce and add the pineapple chunks. Warm through for a few mins.
Drain the noodles and stir into the chicken with the spring onions.