Ditch the takeaway for our easy sweet & sour chicken. This Chinese-style rice dish is ready in under 30 mins and packed with zingy flavours
Prep:5 mins – 10 mins
Serves 4
9 tbsp tomato ketchup3 tbsp malt vinegar4 tbsp dark muscovado sugar2 garlic cloves, crushed4 skinless and boneless chicken breast, cut into chunks1 small onion, roughly chopped2 red peppers, seeded and cut into chunks227g can pineapple pieces in juice, drained100g sugar snap peas, roughly slicedhandful salted, roasted cashew nuts, optional
STEP 1In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.STEP 2Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.
