Sweet and sour chicken

A traditional Thai dish that balances two of the main tastes of Thailand

75 mins Cook 6.5k Views
Our greedy panda loves the tanginess of this sweet and sour recipe and how it blends with long grain rice. With thanks to Jan on the Yum Asia team for this delicious recipe, our greedy panda loves the tanginess of this recipe and how it blends well with her favourite long grain rice. It’s one of our firm favourites and can be easily adapted to your taste and no MSG in sight!

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

 1 chicken breast (or you can use pork, tofu, seafood – whatever takes your fancy)
 1 cube of chicken stock
 1 tsp light soy sauce
 1 tsp cider vinegar, or a light vinegar – you can also use lime or lemon juice
 2 tbsp tomato ketchup
 1 dash Sri Racha chilli sauce
 1 qt pineapple (if fresh, use one quarter per 2 people)
 2 tomatoes cubed or quartered
 1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy)
 1 clove of garlic to your own taste
 2 sticks spring onions, plus any other veggies you want to use (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli, cauliflower and tomatoes)
 1 white/yellow onion
 1 tsp brown sugar or honey

1

Stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the chicken and cook.

2

Once the chicken is sealed, add the vegetables (holding back the spring onion and tomato) and stir fry until cooked.

3

Add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey.

4

Adjust the sauce to your own taste. Thicken with cornflour and add the pineapple, tomato and spring onions.

5

Serve with white rice from your Yum Asia rice cooker

Ingredients

 1 chicken breast (or you can use pork, tofu, seafood – whatever takes your fancy)
 1 cube of chicken stock
 1 tsp light soy sauce
 1 tsp cider vinegar, or a light vinegar – you can also use lime or lemon juice
 2 tbsp tomato ketchup
 1 dash Sri Racha chilli sauce
 1 qt pineapple (if fresh, use one quarter per 2 people)
 2 tomatoes cubed or quartered
 1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy)
 1 clove of garlic to your own taste
 2 sticks spring onions, plus any other veggies you want to use (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli, cauliflower and tomatoes)
 1 white/yellow onion
 1 tsp brown sugar or honey

Directions

1

Stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the chicken and cook.

2

Once the chicken is sealed, add the vegetables (holding back the spring onion and tomato) and stir fry until cooked.

3

Add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey.

4

Adjust the sauce to your own taste. Thicken with cornflour and add the pineapple, tomato and spring onions.

5

Serve with white rice from your Yum Asia rice cooker

Notes

Sweet and sour chicken
IngredientsDirections

HANDY TIP – 

The Hom Mali variety of jasmine rice is always preferable due to it’s purer, fragrant and delicate texture. When cooked correctly in a good rice cooker this rice is absolutely sublime.

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