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Sweet and Sour Chicken with Rice

By Beverley Glock
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.