Sweet & Sour Chicken

bowl Serves 4


  • 1/3 cup tomato sauce
  • 1/4 cup brown sugar
  • 1/4 cup white vinegar
  • pinch Chinese five-spice mix
  • 2 tsp sesame oil
  • 500 g chicken breasts, skin and bones removed, cut in thin strips
  • 1/2 tbsp cornflour, dissolved in 1/2 tbsp cold water
  • 500 g Select frozen Chunky Vegetable or Stir-Fry mix
  • 2 cups rice, cooked according to packet instructions
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  • 1. To make the sweet and sour sauce, combine the tomato sauce, brown sugar, white vinegar and five-spice in a small pan. Simmer gently over a low heat until all the sugar has dissolved. Remove from the heat and set aside.

  • 2. Heat the oil in a wok or large frying pan. Stir-fry chicken until the strips have sealed (they will look white). Pour the sweet and sour sauce over the chicken slices and toss so that they are evenly coated.

  • 3. Add the frozen vegetables and stir-fry over a low to medium heat until the vegetables are piping hot and the chicken is cooked through.

  • 4. Pour in the cornflour mixture and stir until the sauce thickens.

  • 5. Serve with rice.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Food Magazine

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