Sweet & sour chicken
Serves 4
Easy
Prep:
Cook: -
Enjoy a slow cooker version of a Chinese-inspired classic. It’s a simple grab-and-cook recipe - prep everything raw in advance ready for the slow cooker
Skip to ingredients
Units:
- 4 chicken breastscut into bitesize chunks
- 150g frozen diced onions
- 3 tsp frozen chopped garlic
- 3 tsp frozen chopped ginger
- 1 red peppercut into bitesize chunks
- 1 green peppercut into bitesize chunks
- 100g baby corncut in half lengthways
- 4 tbsp light soy sauce
- 4 tbsp ketchup
- 4 tbsp white wine vinegar
- 2 tbsp runny honey
- 398g can pineapple chunkswith juice
- 3 tbsp cornflour
- steamed rice and prawn crackers, to serve
Nutrition: Per serving
- kcal403
- fat7g
- saturates2g
- carbs43g
- sugars39g
- fibre4g
- protein40g
- salt2.58g
Method
step 1
Put all of the ingredients, including the juice of the pineapple, in a large mixing bowl and mix well. Will keep chilled for three days or frozen for up to three months (see tip).
step 2
Tip into the slow cooker, put the lid on and cook for 6 hrs on low or 3 hrs on high until the chicken is tender. Serve with steamed rice and prawn crackers.
