Looking for your next fakeaway dinner idea? Try this sweet and sour chicken with speedy fried rice.
It's packed full of flavour, with ingredients like ketchup, brown sugar, soy sauce and tinned pineapple, all tossed together and served with a veggie-filled speedy fried rice - perfect for soaking up all those delicious sauces.
For a hands-off approach, we also have a sweet and sour chicken recipe, made in a traybake!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
511
Ingredients
2Tbsp.
sunflower oil
350g
chicken thigh fillets, cut into bite-size chunks
1
onion, sliced
1Tbsp.
tomato ketchup
1Tbsp.
light brown sugar
1Tbsp.
soy sauce
4Tbsp.
white wine vinegar
227g
tin pineapple slices in natural juice, juice reserved and pineapple roughly chopped
1tsp.
cornflour
150g
stir-fry vegetables
2
medium eggs, beaten
2 x 250 g pouches microwaveable rice
Directions
Step 1
Heat ½tbsp oil in a medium pan and brown chicken for 5-8min. Lift chicken into a bowl and set aside.
Step 2
Add ½tbsp more oil to the pan and gently fry onion for 5min. Add ketchup, sugar, soy sauce, vinegar, pineapple juice and cornflour. Bring to a boil, stirring constantly, and simmer for 3-5min, until thick and syrupy. Add chicken and cook for a further 5min, until chicken is cooked through and the sauce has a coating consistency. Stir in pineapple chunks and check seasoning.
Step 3
Meanwhile, heat remaining 1tbsp oil in a large frying pan and stir-fry vegetables for 3min. Push to one side of pan and add eggs to empty side. Cook for 1min, until set, then break up egg with a wooden spoon and mix into the vegetables. Add rice and fry for 4-5min, breaking rice up with a spoon/fork. Check seasoning.
Step 4
Serve chicken with the fried rice.
Per Serving:
Calories: 511
Fibre: 3 g
Total carbs: 60 g
Sugars: 15 g
Total fat: 19 g
Saturated fat: 4 g
Protein: 25 g
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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”!).
