Sweet and Sour Chicken
Serves 4
Prep Time 30 mins
Cooking 30 mins
Level medium
Ingredients
- 500g Chicken Breasts
- 150g Cooked Long grain rice
- 80g Cubed pinapple rings
- 300ml Water
- 3 tbsp Pinto's Pride White Wine Vinegar
- 1/2 Glass Pinapple juice
- 1/2 tbsp Three Hills Kunserva (tomato paste)
- 6 tbsp Cornflour
- 1 tbsp Olive Oil
- Sea salt and ground black pepper
Place the cornflour in a deep bowl. Cube the chicken breast and mix with the cornflour. Eliminate any extra cornflour. In a large pan, heat the olive oil and lightly fry the chicken breasts from both sides. When the chicken is cooked place on a plate with some napkins to absorb extra oils. Meanwhile, mix the pinapple pieces with the cubes, the wine vinegar, Kunserva and water in a small pan and cook for a couple of minutes on low flame. In a new pan, add the cooked chicken and the sauce, add some salt and pepper and cook together for another further 15 minutes. Serve the sauce on the cooked rice.
Recipe by Anton B.Dougall