Date
11/06/07
Designer
HB
Stage
1
Client:
SFT
Project:
Revised logo
Job Number:
18324
© Copyright
Logo_Secondary
Sweet and
Sour Chicken
www.letsgetcooking.org.uk
Forget takeaways - make your own Chinese meal at home! Sweet and sour
chicken is very popular, with a sweet taste (from the pineapple chunks).
This quick and easy recipe is sure to become a family favourite. Try serving
with the One-pan Spicy Traffic Light Rice on p14.
Made it? Rate it!
Soy
Equipment
Ingredients
Chopping boards x 2
Serves 4
2 x 15ml spoons light soy sauce
Sharp knife x 2
1 onion
1 x 15ml spoon white wine vinegar
Can opener
2 peppers (different colours)
150ml cold water
Sieve
1 x 432g can pineapple chunks
in natural juice
4 skinless chicken breasts
2 x 15ml spoons vegetable oil
Measuring jugs x 2
1 x 15ml spoon corn flour
Black pepper
Measuring spoons
AUT09 / AP1 / 4
2 x 15ml spoons tomato ketchup
Mixing bowls x 2
Wok or large frying pan
Wooden spoon
Draining spoon
Plate
Pan stand
Top tips
• If you don’t have a wok use a large frying pan, but
make sure you have plenty of room to stir the chicken
and vegetables.
• Cut the onion and pepper into the same sized pieces so
that they take the same length of time to cook.
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Skills used: a
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ary9h, 12e, 15b, 16
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Date
11/06/07
Designer
HB
Stage
1
Client:
SFT
Project:
Revised logo
Job Number:
18324
© Copyright
Logo_Secondary
Sweet and
Sour Chicken
www.letsgetcooking.org.uk
Method
1. Peel the onion. Cut in half and slice into thin strips about ½cm thick.
2. Wash the peppers, cut in half and remove the seeds and white pith.
Cut each piece in half and slice into strips about ½cm thick.
3. Open the can of pineapple chunks and use a sieve to drain the
pineapple juice into a measuring jug.
Prepare now, eat later
Prepare ahead?
4. Mix the corn flour with a little pineapple juice to make a paste. Stir
in the remaining juice, with the ketchup, soy sauce, wine vinegar
and water.
• The chicken and vegetables can be
prepared in advance and stored in
separate containers in the fridge
until they are required.
5. On a different chopping board, cut the chicken into 1cm strips. Now
wash your hands after touching the raw chicken.
Keep for later?
6. Put the wok on the hob and turn on to a medium heat. Add one 15ml
spoon of oil.
• Cool as quickly as possible then
store, covered, in the fridge, for up
to 24 hours. Reheat until piping
hot and eat immediately.
7. Put half the chicken into the wok and cook for four minutes, stirring
all the time. The chicken will change colour from pink to white then
light brown. Remove the chicken using the draining spoon and put
onto a plate. Leave as much oil in the pan as possible.
AUT09 / AP1 / 4
8. Repeat with the rest of the chicken, adding this to the plate when
cooked.
9. Put another 15ml spoon of oil in the wok, add the onion and peppers
and cook for three minutes.
10. Stir in the chicken and pineapple.
11.Add the sauce and stir until the mixture thickens. Simmer for five
minutes.
12.Season with black pepper.
Something to try next time
• Try substituting lean pork or tofu for the chicken.
• Add 50g of sliced mangetout with the other vegetables at step 9.
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Skills used: a
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ary9h, 12e, 15b, 16
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