Asian Cooking Made Easy – Sweet and sour chicken

Here is a classic Asian favourite containing a succulent chicken absorbing a lighter take on sweet and sour sauce. It is so simple to cook at home that you will think twice before ordering greasy fried food covered in goopy take-away sauce on your next craving for Chinese.

Ingredients (2 servings)

225gr chicken breast fillets, cut into small pieces

½ tsp ground ginger

Soy sauce

Sugar and/or honey

Salt and pepper

Cornflour

Cooking oil

½ onion, sliced

1 pepper, diced into small pieces

40g celery, chopped into small pieces

Rice wine vinegar

A handful of peanuts

1 chilli, diagonally sliced

Method

Marinate chicken in ground ginger, soy sauce, sugar/honey, salt, and pepper about 15 minutes before cooking. Combine chicken with a thin coating of corn flour.

Heat the oil over high heat and stir onions until softened. Turn the heat to medium and stir-fry chicken until nearly cooked.

Add peppers and celery to stir-fry until softened.

Stir in rice wine vinegar to your desirable sour taste. Let simmer for 1-2 minutes until the sauce is thickened. Pour water in if necessary.

Sprinkle peanuts on top and serve hot with rice.

Read this on Cookingforstudents