Our internet was kaputt for all of Monday until late last night, so I haven’t been able to finish any of the DIY tutorials I’ve been working on for you, but it’s all back up and running just in time for this week’s Midweek Meal. Sweet & Sour is another one of those dishes many people shy away from because they think it’s too complicated and why not just buy a jar since there are so many good ones around. Well, every single jar of sweet & sour sauce I’ve come across has heaps of onions in it, which besides wheat is the other thing that doesn’t agree with me, so home made is the only option. And let’s be honest, home made tastes much better than out of a jar anyway. As you will see, it really is very simple to make and doesn’t involve a long list of exotic ingredients. All major supermarkets sell soy sauce these days, and you should be able to get mirin and rice vinegar in almost any Asian food store. The recipe is an amalgamation of several different recipes I found on the internet.
Ingredients (serves 4)
- 2 tbsp vegetable oil
- about 400g chicken breast cut into chunks
- 1 pepper in a colour of your choice cut into chunks (I used red)
- 1 teaspoon ground ginger or grated fresh ginger
- 4 crushed garlic cloves
- about 200g pineapple chunks or slices cut into chunks
- 150ml vegetable or chicken stock
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 2 tbsp gluten free soy sauce
- 2 tbsp tomato puree
- Heat the oil in a large frying pan.
- Add the chicken and fry from all sides until starting to brown.
- Add the peppers, ginger and garlic and fry for another 2-3 minutes.
- Add the pineapple and fry for another 1 minute.
- Add all the sauce ingredients and bring to the boil.
- Reduce the heat and simmer for about 5 minutes.