Sweet & sour chicken with fried rice

This clas­sic is easy to make at home – we’ve used thighs to keep costs down.

Prima (UK) - - Cheap Eats -

SERVES 4 PREP 20min COOK about 30min

• 2tbsp sun­flower oil

• 350g (12oz) chicken thigh fil­lets, cut into bite-size chunks

• 1 onion, sliced

• 1tbsp tomato ketchup

• 1tbsp light brown sugar

• 1tbsp soy sauce

• 4tbsp white wine vine­gar

• 227g tin pineap­ple slices in nat­u­ral juice, juice re­served and pineap­ple roughly chopped

• 1tsp corn­flour

• 150g (5oz) stir-fry veg­eta­bles, from a pack

• 2 medium eggs, beaten

• 2 x 250g pouches mi­crowave­able rice

1 Heat ½tbsp oil in a medium pan and brown chicken thighs for 5-8min. Lift chicken into a bowl and set aside.

2 Add ½tbsp more oil to the pan and gently fry onion for 5min. Add ketchup, sugar, soy sauce, vine­gar, pineap­ple juice and corn­flour. Bring to the boil, stir­ring con­stantly, and sim­mer for

3-5min un­til thick. Re­turn chicken to pan and cook for a fur­ther 5min, un­til chicken is cooked through and the sauce has a coat­ing con­sis­tency. Stir in pineap­ple chunks and check sea­son­ing.

3 Mean­while, heat re­main­ing oil in a fry­ing pan and stir-fry veg for 3min. Push to one side of pan and add eggs to empty side. Cook for 1min, un­til set, then break up egg and mix into the veg. Add rice and fry for 4-5min, break­ing rice up with a fork. Sea­son.

4 Serve chicken mix­ture with the rice.

SAVE MORE Re­place the stir-fry pack with sliced veg from your fridge, such as car­rots, pep­pers and onions. PER SERV­ING: CALS 511; FAT 19G; SAT FAT 4G; CARBS 60G

£4.81 to­tal cost*

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