Sweet and sour chicken (Hong Kong style)


(Serves two with a bit left over for the sweet and sour chicken pitta.)

  • Two medium skinless chicken breasts (260g)
  • One small tin of pineapple chunks (227g)
  • One red pepper
  • One yellow pepper
  • One onion
  • Jar of sweet and sour stir-fry sauce, eg. Sharwoods (160g)
  • Olive oil (1 tsp, 5ml)
  • Basmati rice (120g dry weight)


  1. Chop the peppers into small pieces, and dice the onion. Cut the chicken breasts into chunks.
  2. Rinse the rice, then add to a pan with enough boiling water to cover it. Set over a medium heat so that it simmers.
  3. Heat the olive oil in a large frying pan or wok, then fry the chicken breast for two to three minutes.
  4. Add the diced onions and peppers to the pan/wok, and continue frying until softened.
  5. Add the jar of sweet and sour sauce, and the tin of pineapple chunks (including the juice).
  6. When the rice is done, drain and serve with the sauce.

Nutritional information

Calories Protein Carbs Fat Fibre
570 44.8g 85.4g 6.21g 5.2g

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