Sweet & Sour Chicken with Fried Rice, Sauteed Veg & Pineapple

Serving size

1 person 2 people 4 people

Ingredients

2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 romano pepper
139g tinned pineapple

(Pineapple, pineapple juice)
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 spring onion
25g honey
1 tbsp rice vinegar

(Rice Vinegar, Salt)
2 tbsp tomato ketchup

(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
80g sugar snap peas
1 onion
300g diced British Free Range chicken breast
1 tbsp cornflour

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	558Kcal
	411kJ	2335kJ
Fat	1.9g	11g
of which saturates	0.5g	2.6g
Carbohydrates	12g	66g
of which sugars	5.2g	29g
Protein	8.4g	48g
Salt	0.35g	2.0g
Fibre	1.5g	8.5g

Ingredients

2 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 romano pepper (use half)
139g tinned pineapple (use half)

(Pineapple, pineapple juice)
150g diced British Free Range chicken breast
25g honey (use half)
2 tbsp tomato ketchup (use half)

(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
1 tbsp rice vinegar (use half)

(Rice Vinegar, Salt)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
2 spring onion
80g sugar snap peas (use half)
1 onion (use half)
1 tbsp cornflour (use half)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	561Kcal
	404kJ	2349kJ
Fat	1.9g	11g
of which saturates	0.4g	2.6g
Carbohydrates	11g	67g
of which sugars	5.1g	30g
Protein	8.2g	48g
Salt	0.34g	2.0g
Fibre	1.5g	8.5g

Back

Ready in 20 High protein 6 plants Low sat fat

Sweet & Sour Chicken with Fried Rice, Sauteed Veg & Pineapple

Prep time: 15 mins

Total time: 20 mins

Cuisine: Chinese

Food group: Poultry

Tender free-range British chicken, drizzled in a sticky-sweet sauce? It's our take on a Friday night favourite! We add sweet pineapple, crisp sugar snaps and bell peppers for veggies. Plus, spring onion rice to soak up the sauce. Ready in 20 mins, it's better than takeaway.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan or wok, a medium frying pan, a large bowl, a small bowl, a sieve & a measuring jug

Get the chicken on

Place the cornflour and a pinch of salt and pepper into the large bowl. Add the chicken and mix to evenly coat
Heat the large frying pan or wok with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 7 mins, stirring occasionally

Prep the veg

Meanwhile, dice the pepper and onion into 3cm chunks. Halve the sugar snap peas. Drain the pineapple chunks, reserving 50ml of the juice (25ml for 1 person)
Add the ginger and garlic paste, pineapple chunks, pepper, sugar snaps and onion to the chicken pan and cook for another 5 mins, until the veg is softening

Make the sweet & sour sauce

In the small bowl, mix together the tamari, ketchup, vinegar, reserved pineapple juice, honey and 2 tbsp water (1 tbsp for 1 person)
Add the sauce to the pan and cook for 2 mins, turning to coat the chicken, until the sauce has thickened and the chicken is cooked through

Fried rice time

Thinly slice the spring onions
Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the rice and break it up with a wooden spoon
Add the spring onion and a splash of water and cook for 2-3 mins, until piping hot

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the sweet & sour chicken between plates, with the fried rice alongside