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How would you like to recreate your favourite Friday night takeaway sweet and sour at home? The sauce contains just six every day ingredients. Whisk them together, bubble up with some stir fried veggies and meat, and you’re done. Couldn’t be easier or tastier.
Am I right in saying that sweet and sour is one of those ‘love it or hate it’ sorts of foods?
It was always part of any Friday night Chinese takeaway we ordered when I was younger, and yet the last sweet and sour we ordered was just horrible. We tracked down a particular shop which had now moved to a decidedly dodgy area … and, it seemed, changed hands. This dish we used to love so much – and, sadly, all the others we ordered – was gloopy, insipid, and just plain dreary.
This only means one thing – time to come up with a simple homemade version!
And when I say simple, I really mean it. All you need to make your own innocent version of that oh-so-familiar orange-y red sauce is pineapple juice, vinegar, sugar, soy sauce, a bit of cornflour … and humble ketchup!
All that making your sweet and sour chicken (or pork or prawns … why not?) involves is stir-frying your protein, followed by your veggies. Pour in your homemade sauce, let it bubble up and thicken a little, then add pineapple chunks (and cashew nuts if you like) virtually at the last minute. Serve over rice and you’ve got yourself a tasty Chinese takeaway-style favourite almost in the same time it would take you to pick up the phone and place your order.
I must be honest with you now. Mr. Scrummy wasn’t a big fan of this because he’d probably put himself in the ‘hate it’ camp when it comes to sweet and sour. Poor Mr. Scrummy. His wicked food blogger tyrant wife force feeding him things he doesn’t like strikes again.
Serves: 4
- 2 tablespoons cornflour
- juice from 400 gram/14-ounce (roughly) can of pineapple
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- about 400 grams/14 ounces chicken breast, chopped into small bitesize pieces
- 1 onion
- 2 cloves garlic
- a thumb-width sized piece of ginger, peeled and thinly sliced
- 1 green & 1 red pepper
- a handful each of baby sweetcorn & mange-tout (optional)
- pineapple from a 400 gram/14-ounce (roughly) can, chopped into chunks
- a handful of cashew nuts (optional)
- In a jug or bowl, add a bit of the pineapple juice to the cornflour to make a runny paste, then whisk in the rest of the sauce ingredients. Put aside.
- Stir fry the chicken in a little oil for a few minutes until cooked through. Remove from the pan and set aside.
- Add a little more oil to the pan, then stir fry the onion for a minute or two. Add the ginger, pepper pieces, and sweetcorn and mange-tout and stir fry on high for another few minutes.
- Add the chicken back into the pan along with the sauce. Let bubble for half a minute or so before stirring through the pineapple, and cashew nuts if using.
- Serve immediately over rice.
If you are hoping to save some of this for the next day, don’t stir the cashew nuts into the whole pan of food before serving it out. Instead, sprinkle them over each individual plate of food. Reheated cashew nuts = no bueno!
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So easy! The possibilities for this marinade are endless.
True … I’m thinking on meat skewers. Mmmm!
I have been LOVING stir fry lately, and this one looks like it wouldn’t disappoint! Looks delicious, Helen!
Thank you so much, Denise … really happy you like it!
YUM!! Love the sound of an easy (and WAY healthier) version of sweet & sour – I never thought about using pineapple juice in a marinade before, but it makes so much sense as a way to get that sticky sweetness! Looks awesome <3
Hi Claudia! Thanks so much for passing by. It’s a great idea to use the pineapple juice, isn’t it? So glad you like this!
It’s so easy to make your own takeaways at home, isn’t it. Not to mention so much healthier too! This looks delicious.
Totally agree, Dannii … I love it!
This looks so much better than any takeaway I’ve ever had. This is one of my favorites, I must give it a try.
Thank you, Janette … really hope you do give it a try next time you fancy a takeaway!
I love that this is completely homemade!! No bottled sauce (which is actually hate to use!) I haven’t had sweet and sour for so long for this very reason, so I am SOOO excited that I can try this! PLUS i have pineapple juice in my fridge RIGHT NOW too!! (It was meant to be!)
Oooh, this was defintely meant to be, Dini! So excited that you want to make this!
Hi Helen, my husband loves those tiny little corns, I know he would love this, looks delicious!
Yeah, they’re my fave too! They’re so sweet … not to mention cute-looking!
Ha! Just tell Mr. Scrummy you’re doing him a favor by expanding his horizons 😉 Well I am definitely in the love it camp and you’ve created one incredible dish! I’m loving all the veggies you’ve included too!
Now there’s a good strategy! Glad you’re in the love-it camp too, Kathleen! 🙂
I’m loving the veggies you used Helen! This is one of my favorite takeaway dinners! Pinning to try it 🙂
Glad you like it, Mira. And thank you for pinning, as always xx
I made it last night for dinner and my family absolutely loved it! Gorgeous flavours, and it so quick and easy to make! Thanks for sharing your great recipe, Helen! I can’t wait to make it again soon! 🙂
Awww, I’m so happy that you made this, Jess! And that your family enjoyed it so much. You’ve made my day! 🙂
I am in the I love camp when it comes to sweet and sour chicken. This looks yummy and easy to make. Great recipe!
Thank you so much, Dawn. I really hope you give it a go some time!
Super easy recipe that looks so good but living in Australia I haven’t a clue what
mange-tout is. Can you enlighten me please?? X
Ha! Hello Pauline, and thanks so much for letting me know that mange-tout isn’t well known in Australia! I should have known that because my husband is Australian and we’ve spent quite a bit of time there! OK … so I’ve asked Mr. Scrummy and he says mange tout is ‘snow peas’! To be honest though these are not essential for the success of the recipe. If I remember rightly snow peas can be pretty expensive over there. Hope you do give it a go!
I defo have a love hate relationship with sweet and sour. But right now I am gong thru a love phase.
Phew … thank goodness I caught you on a ‘love’ phase! 😉
Two Words …….. Bloody Beautiful
and enjoyed right to the the last lick of the bowl…..mmmm love this food
Hello Peter! You’ve just made my day … I love it when readers make and enjoy my recipes. Very very happy that you enjoyed this so much … and even licked the bowl! 🙂
Oh boy!!! Something as simple as snow peas….and here I am thinking it was some exotic delicacy lol !!!! I will definitely be making this very soon including the “mange-tout which are not overly expensive if you buy them loose.
Pauline x
I really must add a little note to the recipe – I suspect that readers in the US won’t know what ‘mange-tout’ is, either! Really hope you enjoy this when you give it a go, Pauline. It’s beautifully simple … but sort of impressive when it’s done. 🙂
That sounds so good, Helen ! Never in a million years would have thought of putting together sweet and sour, but it sounds good ! I like the dressing is slightly low in fat as well. We would like to try this someday !
Thank you so much, Aracy, and I hope you do give this a try some day 🙂