Put down that Chinese takeaway menu and make this simple traybake instead. All the flavours of delicious sweet and sour chicken, without any of the fuss!
All made in one tray to save on the washing up, so soon to become one of your favourite midweek go-to's.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
628
Ingredients
435g
tin pineapple chunks, drained and liquid reserved
3Tbsp.
cornflour
250g
tomato ketchup
6Tbsp.
rice wine vinegar
6Tbsp.
light brown sugar
4
garlic cloves, crushed
4
skinless chicken breast fillets, cut into 2cm chunks
2
red peppers, roughly chopped
1
onion, finely sliced
1
small red chilli, finely chopped
200g
sugar snap peas
2
pouches microwave basmati rice
Directions
Step 1Preheat the oven to 200ºC (180ºC fan) mark 6. Mix together the cornflour and 100ml of the reserved pineapple juice in a medium bowl until smooth. Add in the ketchup, vinegar, sugar and garlic and mix until combined. Pour into a large baking tray and cook for 5min, stirring halfway through, until thickened.
Step 2Stir the chicken, peppers, onion, chilli and peas through the sauce. Return to the oven and cook for 10min, or until the veg have started to soften.
Step 3Remove the tray from the oven, stir through the pineapple and push the chicken mixture to one side, so that about 1/3 of the tray is clear. Spoon the rice into the space and break up any clumps with a fork. Drizzle over 2tbsp water. Return to the oven for 5-10min, or until the rice is piping hot and the chicken is cooked through.
Feel free to microwave the rice, or serve with steamed instead, if you fancy.
Chicken thighs would work here too, as well as sliced rump steak or prawns!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
