Sweet and Sour Orange Chicken
preparation time:
10 minutes
cooking time:
10 Minutes
serves
2
difficulty:
easy
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Ingredients
1 Onion
1 Red Pepper
1 Green Pepper
1 Chicken Breast
1 Pak Choi
2 Cloves of Garlic
1 Dessert Spoon of Tomato Puree
Juice of a Lime
1 Cup of Orange Juice
1 Teaspoon of Cornflour
For the Noodles
1 Pack of Rice Noodles (Straight to Pan Noodles)
1/2 Bag of Beansprouts
2 Spring Onions
Chef's Tip
Always wash your hands very well before cooking or baking.
Try this alternative sweet and sour sauce mix...
Instead of Orange juice, use Pineapple Juice
Instead of Lime juice, use Apple Cider Vinegar
Add a tablespoon of Brown Sugar.
1 Dessert Spoon of Tomato Puree
1 Cup of Pineapple Juice
2 Tablespoons of Apple Cider Vinegar
1 Tablespoon of Brown Sugar
1 Teaspoon of Cornflour
Method
Step 1
Prepare your vegetables! Chop the Onion, the Peppers, the Pak Choi, and the spring onions. Cut your chicken into small chunks and set aside.
Step 2
In a wok or deep frying pan, add a drizzle of oil, and add the chicken pieces and fry for 3 minutes, until lightly golden. Add the garlic and fry for another 30 seconds.
Take the chicken out of the pan and set aside in a clean bowl.
Step 3
Add another little drizzle of oil and add the veggies. Fry them together in a hot frying pan, or a wok if you have one, until they are nicely coloured. Add the chicken back in.
Step 4
For the sauce - In a bowl, add the Orange Juice, Tomato Puree, Juice from a Lime and the cornflour. Mix it all together really well and pour into the vegetables and chicken. Simmer for 2 minutes until the sauce thickens slightly. Turn off the pan.
Step 4
In another pan, fry the rice noodles for 30 seconds in a little oil, then add a drizzle of soy sauce, the beansprouts and the spring onions. Stir-fry it for another 2 minutes until they are hot.
Step 5
To serve, put some rice noodle in a bowl, and add a scoop of Sweet and Sour chicken. Finish with some finely chopped spring onion for colour.
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