Sweet & sour chicken with fried rice
This classic is easy to make at home – we’ve used thighs to keep costs down.
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