Riverford Wicked Leeks
Sweet and sour chicken recipe image

Print Sweet and sour chicken

Tender strips of pan-fried chicken in a sweet and tangy sauce. This homemade version of China's wildly popular sweet and sour chicken has no takeaway nasties and makes a lovely dinner. Serve this dish with brown rice noodles or rice.


  • 2 tbsp olive oil
  • 2 skinless chicken breasts, cut into strips
  • 1 carrot, peeled & cut into strips
  • 1 red pepper, deseeded & cut into strips
  • 1 garlic clove, crushed
  • 1 tbsp fresh ginger, peeled & grated
  • 1 tbsp cornflour
  • 3 tbsp soy sauce
  • 3 tbsp water & 200ml extra
  • 1 tbsp light brown sugar
  • 1 tbsp rice or white wine vinegar
  • ½ small pineapple, peeled & cut into chunks
  • Large handful beansprouts (optional), or try using some of our mixed sprouted seeds


  1. Heat the oil in a large pan, then add the chicken and fry until lightly browned on both sides.
  2. Add the carrot, pepper, garlic and ginger. Fry for another couple of minutes.
  3. In a small bowl, mix the cornflour, soy, 3 tablespoons of water, plus the sugar and vinegar, and add it to the chicken along with the pineapple.
  4. Add a further 200ml of water, bring to the boil, reduce the heat and simmer for another couple of minutes, making sure that the chicken is cooked through (no pink juices).
  5. Add the beansprouts if using, stir to combine and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes