Sweet and Sour Chicken

Another quick recipe which is sure to guarantee a full lunch or dinner! This is a lot similar to the recipe I posted a few weeks ago- Chinese Chicken Vegetables. Be noted that this one is really sweet- I had to reduce the amount of sugar and eliminated the pineapple syrup from the can to make it taste a bit more mild. Feel free to be as versatile as you like; the chicken can be replaced with any meat or fish. The same goes for the vegetables, I did not have carrots at home so I just used an extra tomato. Anyway try it and let me know how it turned out!

250 grams boneless chicken (can also use fish, beef or prawns), chopped into small pieces
1 egg white
1 tomato, chopped into large pieces
1 capsicum, chopped into squares
1 large onion, chopped into large pieces
1 carrot, cut into thin round slices
4-5 green chillies, chopped
3-4 sliced scallions (optional)
1 cup canned pineapple chunks, drained free of syrup
1/2 cup tomato ketchup
1/2 cup chilli sauce
vegetable oil

Seasoning mix:
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons corn flour
2 tablespoons spy sauce
1/2 tablespoon red chilli powder
1/2 teaspoon sugar
salt, pepper to taste

1. Combine the seasoning mix, 1 tablespoon oil, and egg white with the chopped chicken. Set this aside for 15 minutes.
2. Mix the tomato ketchup and chilli sauce with 1 cup of water. Blend and set aside.
3. Heat oil in a wok. Stir fry the marinated meat and onion on high heat for about 1 minute. Add the vegetables and continue to stir fry for 5 more minutes.
4. Add the dissolved sauces and cook on low heat, simmering until the sauce starts to thicken. Stir continuously.
5. Add pineapple chunks to the wok and bring to a boil on high heat, stirring frequently for 5 minutes. Serve hot, with steamed white rice.

The red color looks great, doesn’t it?

My trusty egg seperator- never realised how useful it was until I got one!

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