Sweet & Sour Chicken Stir-Fry

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From Recipe* April '17"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (304.3 g)
  • Calories 491.3
  • Total Fat - 34.6 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 199.1 mg
  • Sodium - 319.3 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 1 g
  • Sugars - 14.3 g
  • Protein - 27.4 g
  • Calcium - 30.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 27.1 mg
  • Thiamin - 0.2 mg

Step 1

Whisk egg, flour and cold water in a bowl and add chicken and toss to coat.

Step 2

Heat a wok or large frying pan over high heat and add oil, swirl to coat surface and then stir fry chicken, in batches for 3 minutes or until golden brown and then drain on paper towel.

Step 3

Add extra oil to wok and stir fry pineapple and capsicum for 3 minutes or until capsicum is tender and then add half the extra boiling water, crumble stock cube, vinegar, honey and soy sauce and bring to the boil.

Step 4

Whisk the remaining extra boiling water and cornflour in a bowl and add to capsicum, mixture, cook and stir for 1 minute or until the sauce thickens and then return chicken to wok and stir to combine.

Step 5

Divide into serving bowls and garnish with coriander leaves.

Tips & Variations


No special items needed.

Related

TeresaS

We enjoyed this stir-fry...it does have a bit of a pasty taste to it...I wonder if the chicken/flour mixture should not all be used...maybe take the pieces out toss the leftover flour mixture...made for "Bill Board" tag game...

review by:
(15 Oct 2017)