Stir Fried Chicken, Capsicum and Pineapple

    Stir Fried Chicken, Capsicum and Pineapple


    7 people made this

    This is my version of the classic Chinese sweet and sour chicken. I love the colours of the capsicum and the sweetness of the pineapple.

    Serves: 4 

    • 450g skinless, chicken breast fillets, cut into pieces
    • salt and white pepper, to taste
    • 1 large egg, whisked
    • cornflour, as needed
    • 1/2 cup (125ml) oil
    • Sauce
    • 3 tablespoons tomato sauce
    • 1 tablespoon white vinegar
    • 5 tablespoons water
    • 1/2 tablespoon dark brown soft sugar
    • 1 tablespoon oil
    • 1 medium onion, diced
    • 1 teaspoon salt
    • 1/2 red capsicum, diced
    • 1/2 yellow capsicum, diced
    • 1/2 orange capsicum, diced
    • 1/2 green capsicum, diced
    • 5 slices tinned pineapple, diced

    Preparation:15min  ›  Cook:10min  ›  Extra time:15min marinating  ›  Ready in:40min 

    1. Sprinkle the chicken with salt and pepper; let sit for 15 minutes.
    2. Meanwhile, make the sauce. In a small bowl mix together the tomato sauce, water, vinegar and sugar. Set aside.
    3. Add the whisked egg to the chicken and mix well. Coat the chicken evenly with cornflour. Set aside on a clean plate.
    4. Heat a large frying pan with oil over high heat. Fry the chicken until both sides turn brown; about 2-3 minutes.
    5. Reduce the heat to medium and continue to cook until the chicken is cooked through; 2-3 minutes more. Drain and set aside.
    6. Heat a large frying pan with oil over high heat. Stir fry the onion with 1 teaspoon salt until soft; 3-4 minutes.
    7. Stir in the capsicum and pineapple then mix well.
    8. Stir in the sauce and heat through; 1-2 minutes.
    9. Add the chicken and mix well; serve hot.
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    Reviews in English (11)


    This was a beautiful dish and so simple to make. The coating on the chicken was fabulous and the sauce was perfect. Only I will make a little more of the sauce next time. It went down a treat in my house and I'll defiantly be making again. I served it with egg noodles which I threw into the pan for the last 5 minutes.  -  26 May 2015  (Review from Allrecipes UK & Ireland)


    I made this for dinner last night and it was DELICIOUS!! It was as tasty as a take-away but it didn't leave the sticky mouth and thirst that a take away does. I'll definitely be making this again.  -  19 Dec 2014  (Review from Allrecipes UK & Ireland)


    Tasted exactally like the Chinese take out I order! I couldn't believe I made it myself!  -  24 Aug 2014  (Review from Allrecipes UK & Ireland)

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