Sweet & Sour Chicken Stir-Fry
Recipe: #28252
September 30, 2017
Categories: Chicken, Pineapple, Peppers, Asian Wok/Stir-Fry, Non-Dairy, Boneless Pieces, Kosher Meat, more
"From Recipe* April '17"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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