Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Sweet and Sour Chicken with Rice
Sweet and Sour Chicken with Rice

Sweet and Sour Chicken with Rice

Brought to you by:
    6 serving

Prep time:

Cook time:

Serves: 6

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.

Share recipe

Ingredients

  • 2 tbsps sunflower oil
  • 4 chicken breasts, skinned, boned and chopped
  • 2 red peppers, chopped
  • 2 medium carrots, peeled and chopped
  • 456g tinned pineapple chunks in juice
  • 2 tsps dark soy sauce
  • 2 tbsps tomato puree
  • 2 tsps sugar
  • 2 tsps rice wine vinegar
  • 2 tsps cornflour
  • 200g 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.

Shop the ingredients

You might like