Description
Sweet and Sour Chicken with Spinach is quick to cook and full of bold, tangy flavour with a hint of heat. It’s the kind of dish that disappears fast once served.
Ingredients
Units
Scale
Chicken
- 3 chicken fillets, washed, dried, cut into 1/2 inch cubes
- 1/2 cup Cornflour
- 2 large eggs, lightly beaten
- Salt and black pepper, to taste
- 2 tbsp olive oil, plus extra if needed
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 red chili, sliced
- 4 spring onions, sliced, whites and greens separated
- 7 oz = 1 x 200 g baby spinach, washed and roughly chopped
Sweet and sour sauce
- 1/2 cup apple cider vinegar
- 1/3 cup honey
- 1/4 cup tomato ketchup
- 2 tbsp soy sauce
- 2 tsp minced garlic
To serve
- Toasted sesame seeds
- Extra sliced spring onion greens
- Steamed basmati rice
Instructions
- In a bowl, whisk together 1/2 cup apple cider vinegar, 1/3 cup honey, 1/4 cup tomato ketchup, 2 tbsp soy sauce, and 2 tsp minced garlic.
- Set it aside. Give it another quick stir later as it settles a bit.
- Season the 3 chicken fillets with salt and black pepper.
- Toss the chicken pieces into the 1/2 cup cornflour until lightly coated, then dip into the 2 beaten eggs so everything’s nicely covered.
- Heat 2 tbsp olive oil in a large skillet over medium to medium-high heat.
- Add the coated chicken in a single layer; don’t overcrowd, or it won’t brown properly.
- Cook for about 4 to 5 minutes, turning once, until golden and cooked through. Remove and set aside on a plate.
- If the pan looks dry, add a splash more oil.
- In the same skillet, add the sliced green bell pepper, sliced red bell pepper, 2 sliced red chili, and the white parts of the 4 spring onions.
- Cook for about 3 to 4 minutes until slightly tender but still with a bit of bite.
- Pour in the prepared sweet and sour sauce and let it bubble for about 3 to 4 minutes until it thickens slightly. If it gets too thick, add 1 to 2 tbsp of water to loosen it.
- Add the cooked chicken back in and toss to coat well.
- Add the 200 g chopped baby spinach and let it wilt into the sauce for about 1 to 2 minutes. Stir gently so it doesn’t turn mushy.
- Taste and adjust salt if needed.
- Scatter over toasted sesame seeds and the green parts of the spring onions.
- Serve straight away with steamed basmati rice.
Notes
Created, prepared, tried, and tested by Gail
