Sweet and Sour Chicken



  • 4 tbs olive oil
  • 1 long red chilli / habanero (sliced)
  • 2 garlic cloves, crushed
  • 550g chicken chunks (2.5cm pieces)
  • 3cm piece ginger, cut into matchsticks
  • 1 onion, cut into wedges
  • 1 small red capsicum (2.5cm pieces)
  • 1 small green capsicum (2.5cm pieces)
  • 150g sugar snap peas


  • ½ cup (125ml) tomato sauce
  • 2 tbs Brown Sugar
  • 2 tbs salt-reduced soy sauce
  • 2 tbs Apple Cider Vinegar
  • 2 teaspoons cornflour
  • 220g crushed pineapple (natural juice)


  • 2 cups (340g) cooked jasmine rice, to serve



  • Get Rice Cooking
  • Combine tomato sauce, sugar, soy sauce, vinegar, cornflour and pineapple in a jug. Set aside.
  • Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl. 
  • Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened.
  • Return chicken mixture to wok with sauce mixture and sugar snap peas. Stir-fry for 2–3 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with rice.