Chinese New Year is upon us, and to pay respect to this wonderful country I have recreated my favourite sweet and sour chicken! It is the year of the Monkey, so start it off by making this cheeky little number for the celebrations.
This recipe is ideal with my special egg ‘fried’ rice which you can find on the next post!
I for one, adore Chinese food and though takeaways are incredibly tasty, this dish brings home the flavour but without all the calories and nasties!
- A full or half chicken breast*
- 80-90g Mixed Vegetables
- 20g pineapple chunks
- 1 tsp coconut oil
- 1/3 tsp ginger
- Sprinkle of sesame seeds
For the Sauce
- 5g Corn Flour
- 20ml pineapple juice (from tin)
- 15ml tamari soya sauce
- 20ml agave nectar or honey
- Splash of water
- Start off by adding coconut oil to the pan on a low heat
- In the mean time, cut the chicken breast up into chunks, and add to pan along with ginger spice, turning the heat up to medium
- Once chicken is golden and starting in catch, add the vegetables
- Stir on a low heat until all the chicken and vegetables are cooked through (around 2-3 minutes)
- To make the sweet and sour sauce you will need to combine all of the ingredient together and gently whisk until combined
- Now take the chicken off the heat and leave for around 1 minute before adding in the sauce – it will cook too quickly if added straight away
- Finally sprinkle sesame seeds over the top and serve with rice
*If making the egg ‘fried’ rice, I recommend only using half a breast as you will be getting a good amount of protein from the egg too!
If you make this recipe, please let me know what you think Use the hashtag #ButterflyBakes and be sure to tag me in any posts!
Happy Chinese New Year x