Indulging in a new recipe, Le Creuset’s Toughened Non-Stick Stir Fry Pan will make it even easier to try something new like this sweet and sour chicken recipe, as it sears and browns with ease and nothing will stick to give you confidence in the kitchen.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2 tablespoon light olive oil
- 400g mini chicken breast fillets
- 1 red onion, peeled and sliced into half moons
- 2 carrots, peeled and cut into 4cm thin batons
- 1 yellow, red, and green pepper, deseeded and cut into strips
- 272g pineapple chunks, reserve the juice from the can
- 30ml soy sauce
- 2 tablespoons honey or caster sugar
- 60ml white wine vinegar
- 100g tomato purée
- 1 teaspoon English mustard powder
- 1 x 160g can sweetcorn
- 2 tablespoons corn flour
- Cooked brown rice to serve
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Method
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1Heat the stir fry pan over a medium heat for 1-2 minutes.
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2Add 1 teaspoon of oil and when it ripples add half the chicken fillets, turning when browned and cook on the other side.
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3Remove from the pan and then allow the pan to regain its heat and repeat stage 2 and 3 until all the chicken has been cooked.
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4Add the remaining oil to the pan and add the onion, carrot and peppers cook for 5 minutes and then add the chicken back to the pan.
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5Add the pineapple juice made up to 200ml with water along with the soy sauce, honey, vinegar, tomato puree and mustard powder.
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6Stir fry for 10 minutes.
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7Dissolve the corn flour in 1 tablespoon cold water and then add to the pan with the pineapple and sweetcorn. Cook for a few minutes to allow the sauce to thicken.
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8Serve with cooked brown or white rice.
This recipe works well with Tofu as a vegan alternative. Cook as you would the chicken. Alternatively, more vegetables can be used instead of chicken if you would prefer.
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