Sweet and sour crunchy chicken

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(39)
Main Meals (Dinners)
4 peopleServes
4
Prep   20 min
Cook   10 min
  • Cornflour, 1 tablespoon(s)
  • Eggs, raw, 1 extra large egg(s)
  • Soy sauce, salt reduced, 1 tablespoon(s)
  • Chicken tenderloin, lean, raw, 550 g, halved diagonally
  • Sunflower oil, 1 tablespoon(s)
  • Red onion, 1 large, chopped
  • Garlic, 3 clove(s), crushed
  • Ginger, fresh, 5 cm piece(s), cut into matchsticks
  • Green capsicum, 1 capsicum(s), seeded and chopped
  • Cherry tomatoes, 250 g, halved
  • Tomato sauce, no added salt, 2 tablespoon(s)
  • Hoi sin sauce, 1 tablespoon(s), salt reduced
  • White wine vinegar, 1 tablespoon(s)
  • Snowpeas, 1 cup(s), steamed
  • Broccolini, fresh, 1 cup(s) chopped, steamed
  • Sugar snap peas, 1 cup(s), steamed

Method

Using a fork, whisk the cornflour, egg and soy sauce in a bowl until well combined. Add the chicken pieces and turn to coat on all sides.

Heat the sunflower oil in a large wok over high heat, add the chicken and stir-fry for 3 minutes or until crispy and light golden. Add the onion, garlic, ginger and capsicum and stir-fry for a further 3 minutes.

Add the tomatoes, tomato sauce, hoisin and vinegar and toss to combine, then immediately remove the wok from the heat.

Divide the steamed vegetables among serving bowls, top with the sweet and sour chicken and serve with finely sliced spring onion and red chilli, if using.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables3.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories311
Protein37.6 g
Total fat9.1 g
- Saturated fat1.8 g
Total carbohydrates15.9 g
- Total sugars12.2 g
Fibre6.6 g
Sodium367 mg

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