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Sweet & Sour Chicken

Published Sunday, 18 March, 2012 by Chloe Matthews

Simple to make in approx 45 minutes.



  • 2 chicken breasts.
  • Tomato Puree.
  • Cornflour
  • Vinegar
  • Soy Sauce
  • Lemon Juice
  • Tinned pineapple.
  • White Sugar
  • Onion.
  • Oil.


Chop your chicken breasts into approx. 2cm pieces, and slice your onion.

Cook your chicken in 1 tbsp of oil in a saucepan or frying pan. (I find saucepan easier.)

Once cooked add your onion, and leave to cook for approx 5 mins.

Drain the juices from your pineapple into a measuring jug. Put the pineapple on 1 side.

Fill te jug up to 250ml with water and stir.

Add 1 tbsp cornflour, 1 tbsp vinegar, 1 tbsp soy sauce, 1tbsp sugar, 1 tbsp lemon juice and 1-2 tbsp tomato puree to the syrup, stirring after each addition.

Pour your sauce into the saucepan/frying pan you are cooking your chicken in.

Cook for approx 15 mins. About 10-12 minutes in, add as much of the tinned pineapple as you wish.

Serves 2.

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