Sweet and Sour Chicken with Rice
By Beverley Glock
Published on 19 November 2021
Suitable for babies from 12 months onwards.
This sweet and sour recipe is very healthy as the meat isn't deep fried. Serve with rice and vegetables such as baby sweetcorn, green beans, mushrooms and courgettes, all work well.Time and servings
40 minsTotal time
6Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 2 tablespoons of sunflower oil
- 4 chicken breasts, skinned, boned and chopped
- 2 red peppers, chopped
- 2 medium of carrots, peeled and chopped
- 456 g of tinned pineapple chunks in juice
- 2 tsps of dark soy sauce
- 2 tablespoons of tomato puree
- 2 tsps of sugar
- 2 tsps of rice wine vinegar
- 2 tsps of cornflour
- 200 g of rice
Method
Step 1
Heat the sunflower oil in a wok or large frying pan. Stir-fry the chicken, red pepper and carrot for 5–10 minutes, until the chicken is cooked through and the vegetables are soft.Step 2
Cook the rice by placing it in water in a small saucepan over a medium heat. Bring to the boil, cover and simmer for 10–15 minutes, until the water has been absorbed and the rice is cooked.Step 3
Pour the pineapple chunks with the juice into a food processor. Add the soy sauce, tomato paste, sugar and vinegar. Blend to a smooth purée. Add mixture to the saucepan and stir to mix well with the chicken and vegetables.Step 4
Mix the cornflour with 2 tablespoons of water until smooth, pour into the wok and stir. This will help thicken the sauce. Serve.