SERVES 4–6
Ingredients
1lb (500g) skinless, boneless
chicken breasts, cut into 1in
(2.5cm) pieces
2 tbsp dark soy sauce
1 tbsp Chinese rice wine or
dry sherry
1 × 8oz (250g) can pineapple
chunks in natural juice,
drained and juice reserved
2 tbsp cornstarch
3 tbsp sunflower oil
1 green bell pepper, halved,
seeded, and cut into bitesized
pieces
1 red bell pepper, halved,
seeded, and cut into bitesized
pieces
1 celery stalk, thickly sliced
1 onion, cut into bite-sized
chunks
¼ cup ketchup
8oz (250g) canned lychees,
drained and juice reserved
salt and black pepper
chopped fresh cilantro to
garnish (optional)
458–305 CALS PER SERVING
1 Toss the chicken pieces in a large bowl with the soy sauce and rice wine or sherry. Cover and marinate in the refrigerator for at least 30 minutes.
2 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup and blend with the cornstarch. Set aside.
3 Heat the oil in a wok or large frying pan, add the chicken, in batches if necessary, and stir-fry for 3–4 minutes until golden all over. Lift out with a slotted spoon.
4 Add the green and red bell peppers, celery, and onion to the wok and stir-fry for about 5 minutes.
5 Add the cornstarch and pineapple juice mixture, ketchup, and reserved lychee juice to the wok and cook for 3–5 minutes until thickened.
6 Return the chicken to the wok with the lychees and pineapple chunks and heat through. Sweet and Sour Chicken Season with salt and pepper and serve at once garnished with fresh cilantro, if desired.
