Thai Sweet and Sour Chicken

I was taught to cook this dish in Thailand. Unlike Chinese this is done over a low heat. There is nothing sour about it and it bears no resemblance to the stuff you get from a Chinese Takeaway in the UK. But all that is out of a packet anyway - it never varies. Have a go. You can add any veg to this dish as you like.

Serves 4


2 Tbsp P&D Oriental Oil

2 lean chicken breasts

1 tin Chopped Tomatoes

4 spring onions cut into half cm lengths

1 Onion

2 Carrots cut into thin strips

1 red Pepper - Cut into strips

1 small tin pineapple chunks - drained

4 Cloves Garlic finely chopped

4 Tbsp Oyster Sauce

2 Tbsp Light Soy Sauce

2 Tbsp Sugar


Get everything prepared and set out ready to cook. Heat the oil on a low heat in a wok or large saucepan for 30 seconds or so. Add the Chicken onion, garlic and carrot and red pepper and stir fry on a low heat until the chicken cooks through. Pour in tomatoes and crush them against the side of the pan to puree them a bit.Stir fry for a further 2 mins or so. Add the pineapple and spring oonion and give it another couple of minutes. Add the Oyster sauce and fry for 3 mins or so. Add the sugar and soy sauce and give it another couple of minutes. Serve with Egg Fried rice (Above)