This 25-Minute Sweet and Sour Chicken Is #betterthantakeout
Categories: Food

This 25-Minute Sweet and Sour Chicken Is #betterthantakeout

While the super thick batter and radioactive-looking sauce from the sweet and sour chicken you get from most takeout restaurants may still draw us in on occasion (it’s bad but it’s so GOOOOD), we know we can’t eat like that every night. We probably shouldn’t even eat like that every weekend (even if we’re packing our weekend with gym sessions or outside-the-gym cardio activities). So today we’re sharing a lightened up version that’s quick and easy to make at home.

Don’t worry, we’re not going too far by suggesting you replace the chicken with tofu and the sauce with hand-pressed organic pineapple juice. This recipe still boasts a little naughtiness with ketchup, brown sugar and canned pineapple (check out these other pineapple recipes if you’re a fan). But it’s still way better than the takeout version. Plus, you can add in loads of extra veg if you like. Snow peas, broccoli, bok choy or whatever you’ve got on hand can be thrown in. All it takes is 25 minutes and one pan (excluding the rice of course), and you can have dinner on the table that feels like a treat after a long day at the office. If you like this, check out more healthier takeout swaps that you can make at home.

Ingredients:

Serves 4

— 2 chicken filets, diced

— 1 Tablespoon cornstarch

— ¼ teaspoon salt

— ¼ teaspoon pepper

— 2 Tablespoons vegetable oil

Vegetables and sauce:

— 1 brown onion, peeled and chopped

— 1 red bell pepper, deseeded and chopped

— 1 green bell pepper, deseeded and chopped

— 2 cloves of garlic, peeled and chopped/crushed

— 1 thumb-sized piece of ginger, peeled and minced

— 9 Tablespoons tomato ketchup

— 3 Tablespoons malt vinegar

— 5 Tablespoons dark brown muscovado sugar

— 15.25 ounce can of pineapple chunks in juice

To Serve:

— boiled rice or noodles

— chopped scallions

Instructions:

1. Place the chicken on a plate and add the cornstarch, salt and pepper. Mix together using your hands to coat the chicken. Heat the oil on high in a large skillet, then fry the chicken for 6-8 minutes until browned. The cornstarch gives the chicken a very light coating and will also help the sauce thicken later.

2. Add the onions, peppers, garlic and ginger to the pan. Fry for 2-3 minutes (you want the vegetables to remain a little crunchy). Add the ketchup, vinegar, brown sugar and canned pineapple (including the juice). Bring to a boil, then gently simmer for 2-3 minutes until the sauce thickens slightly.

3. Serve over boiled rice and top with chopped scallions.

Place the chicken on a plate and add the cornstarch, salt and pepper. Mix together using your hands to coat the chicken.

Heat the oil on high in a large skillet, then fry the chicken for 6-8 minutes until browned. Add the onions, peppers, garlic and ginger to the pan. Fry for 2-3 minutes (you want the vegetables to stay a little crunchy). Add the ketchup, vinegar, brown sugar and canned pineapple (including the juice). Bring to a boil, then gently simmer for 2-3 minutes until the sauce thickens slightly.

Serve over boiled rice and top with chopped scallions.

What’s your favorite #betterthantakeout recipe? Share your pics with us on Instagram using the hashtag #iamcreative!