Olive Magazine

COOK everyday

Sweet and sour chilli chicken

1 HOUR | SERVES 4 | EASY

I love a good ‘fakeaway’. This dish is easy to cook at home and the bonus is that you know exactly what’s going into your food. You can control the fat and sugar, and it will taste fresher than any takeaway version. I enjoy mine with rice or noodles.

olive oil 1-2 tbsp
skinless chicken thigh fillets 500g, diced
red onion 1, diced
red pepper 1, sliced
green pepper 1, sliced
garlic 3 cloves, crushed
ginger a thumb-sized piece, finely grated
red chilli 1, deseeded and finely chopped
chicken stock 400ml, just-boiled if cooking on the hob (or 200ml if using the slow cooker)
soft light brown sugar 30g
tomato ketchup 4 tbsp
apple cider vinegar 2 tbsp
cornflour 1 tsp
soy sauce 1 tbsp
spring onion 1, sliced (optional)

• Heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes or until golden.

• Add the onion, peppers, garlic, ginger and chilli, and cook for 1-2 minutes. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes.

• Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy

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