Quick fried rice
Our egg-fried rice recipe with peas, bacon and mushrooms is a great way to use leftovers. Ready in under 15 minutes, it makes a super-speedy one-pan supper
Sweet & sour chicken & veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 425g can pineapplechunks, drained, juice reserved
- 2 tbsp each tomato ketchupmalt vinegar and cornflour
- 1 tbsp vegetable oil
- 1 onionchopped
- 1 red chillideseeded and sliced
- 1 red and green pepperchopped
- 2 carrotssliced on the diagonal
- 2 skinless chicken breaststhinly sliced
- 125g packs baby cornsliced lengthways
- 2 tomatoesquartered
- cooked riceto serve
Nutrition: per serving
- kcal230
- fat4g
- saturates1g
- carbs30g
- sugars24g
- fibre4g
- protein20g
- salt0.26glow
Method
step 1
Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml – add water or stock if you’re short.
step 2
Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
step 3
Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.
