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Sticky Sweet and Sour Chicken

Try a new twist on an old favourite, with an exciting mix of citrus and authentic Asian flavours in this sweet and sour chicken. A delicious chicken dish, perfect for a kiwi summer’s evening.

Serves 4


Use:
2 tablespoons of sunflower oil
500g of chicken breast, cut in strips
1 red pepper, cut in chunks with seeds removed
1 tablespoon of finely grated fresh ginger
1/2 cup of Baker Halls & Co.’s Orange and Barley fruit syrup
1/4 cup light soy sauce
1/4 cup vinegar
4 mandarins, peeled and segmented
4 spring onions, thickly sliced
Sprigs of fresh coriander


Make:
Heat a little sunflower oil in a wok or large frying pan. Stir-fry chicken strips in 2-3 batches until browned. Add red pepper and return chicken to the pan.
Add ginger, Baker Halls & Co.’s Orange and Barley fruit syrup, soy sauce and vinegar. Toss and stir-fry for 3-4 minutes until liquid reduces and chicken is cooked.
Add mandarin segments and spring onions and stir-fry for a minute to heat through. Spoon into bowls and garnish with coriander. Served with steamed rice.