- Chicken Fillets350 GramsBoneless Chicken. If you live in Nigeria, you can get this at any big supermarket
- Pineapple Juice1.5 Cups
- Light Soy Sauce1.5 TablespoonsIf you live in Nigeria, you can get this at any big supermarket
- Vinegar3 TablespoonsI used Brown Spirit Vinegar, substitute with any vinegar of choice
- Tomato Ketchup4 Tablespoons
- Bell Pepper1/3Chopped. Any bell pepper, I used yellow bell pepper
- Vegetable Oil3 Tablespoons
- Fresh Ginger1/8 to 1/4 TeaspoonsCrushed
- Garlic1/8 to 1/4 TeaspoonsCrushed
- RiceCooked, to serve
- Seasoning For Chicken FilletsSalt, 1 Teaspoon Onion Powder, Garlic Powder and White Pepper
1. Prepare the pineapple juice. Chop pineapple, put in a blender, add water and blend. Then using a fine sieve, strain juice from the pineapple pulp. Set the pineapple juice aside. Alternatively, you can use store bought canned pineapple juice but homemade is healthier.
2. In a small bowl, add the tomato ketchup, soy sauce and vinegar. Mix and set aside.
3. Chop the bell pepper(s). Set aside.
4. Chop the chicken into bite sizes, season with salt and black pepper or any seasoning of choice(I seasoned mine with salt, 1/2 to 1 teaspoon onion powder, garlic powder and white pepper) , fry until cooked (don’t over fry). Set aside. Alternatively, you can choose to boil the chicken instead of frying. Best option if your chicken isn’t the tender boneless kind like chicken fillets. Just season with any seasoning of choice, boil until cooked then chop into small pieces. Boiling is also healthier.
6. Add about 3 tablespoons of the oil used to fry the chicken to a sauce pan, heat up, add the crushed ginger and garlic, saute for 30 seconds then add the the chicken.
7. Stir-fry for about 1 minute then add the sauce mixture from step 2.
8. Mix in and stir-fry for about 2 minutes then add the pineapple juice.
9. Stir, let it simmer for about 3 to 4 minutes. Add in the bell pepper sometime in between. The sauce will reduce in quantity and thicken as it boils so use enough pineapple juice and the sauce mixture if you want your chicken to retain some sauce.
Done. You can use corn flour(corn starch) to thicken your sauce if it isn’t as thick as you want, just add 1/2 teaspoons of corn flour to a little bowl, add about 3 tablespoons of water, mix then pour the corn flour mixture into the sauce.
Your Sweet and Sour Chicken is ready. Serve with rice or pasta.
For another "sweet" chicken recipe, check out this Sweet And Spicy Chicken recipe.