Stir Fried Chicken, Capsicum and Pineapple

    40 minutes

    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.

    12 people made this

    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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