“I feel like Chicken Tonight, like Chicken Tonight” I remember running around the house singing these words when we were having sweet and sour chicken when I was a kid. Regardless of the brand of sweet sticky sauce, we would dance and sing these add lyrics. I loved this dinner.
I’ve recently started cooking sweet and sour chicken again for my family and it’s becoming a fast favourite. To save money, and so that I can reduce packaging/waste and I can know what’s in the sauce, I make my own and it’s so quick and easy.
Did you ever have sweet and sour chicken from a jar when you were growing up?
- 4 chicken breasts chopped into 2 cm cubes
- ¼ cup corn flour
- ½ teaspoon salt
- 1 red capsicum chopped into 2 cm pieces
- 1 green capsicum, chopped into 2 cm pieces
- 1 brown onion, chopped into 2 cm pieces
- 1 tin of pineapple pieces in juice, drained
- ¾ cup white sugar
- ½ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- ¼ cup tomato sauce
- 1 tablespoon corn flour + 2 tablespoons of cold water
- Prepare sauce by adding all sauce ingredients to medium saucepan except corn flour and water, stir well and bring to boil. In small bowl mix corn flour and water together until a paste. Add corn flour to sauce and simmer until thickened.
- In large bowl add salt, corn flour and chicken pieces. Coat chicken.
- Add 2 tablespoons of oil to fry pan, once hot add chicken and cook until browned and cooked through. Add onion, capsicum and pineapple. Stir until well combined, add sauce and cook for 5 minutes until all is coated in sauce and veggies have just started to soften.
- Serve with white rice.