Sweet and sour chicken might be your go-to recipe at your local Chinese restaurant, but it’s possible to whip up this tasty dish at home too with Jamie Oliver’s recipe, in honour of diver Tom Daley.
On his official website, Jamie said: “Tom told me this is his guilty pleasure after a competition, so I wanted to show him just how fantastic it can be if you make it from scratch.
“The joy of cooking at home is that you can really own it โ packed with fresh veg, and free from piles of added sugar and fat often found in takeaways, this firm favourite is a real winner.”
Jamie’s recipe serves four so is perfect for a family dinner, although quantities can be amended depending on party size.
It takes just 35 minutes to put on the table, meaning budding chefs won’t be holed up in the kitchen cooking all night.
READ MORE: Jamie Oliver’s perfect pigs in blankets are a must for Christmas Day – recipe
Ingredients
- One 227g tin of pineapple in natural juice
- One 213g tin of peaches in natural juice
- One tablespoon of low-salt soy sauce
- One tablespoon fish sauce
- Two teaspoons cornflour
- Two 120g free-range chicken breasts, skin on
- Chinese five-spice
- One lime
- Two cloves of garlic
- One bunch of asparagus, (350g)
- 100g tenderstem broccoli
- One small onion
- Two fresh red chillies
- One red pepper
- One yellow pepper
- 7cm piece of ginger
- Groundnut oil
- 100g baby sweetcorn
- One teaspoon runny honey
- Half a bunch of fresh coriander, (15g)
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Method
1. Drain the juices from the tinned fruit into a bowl. Add the soy and fish sauces, then whisk in one teaspoon of cornflour. Keep going until the mixture is smooth. Chop the pineapple and peaches into small chunks and set aside.
2. Remove the chicken skin, and place it flat in a large, cold frying pan. Put on a low heat and leave for a few minutes to render the fat, making sure to turn occasionally. Once it’s golden, transfer the crispy skin onto a plate, seasoning with a pinch of sea salt and five-spice.
3. At the same time, slice the chicken into 3cm chunks and place in a bowl with a generous heaped teaspoon of five-spice, a pinch of salt, one teaspoon of cornflour and half the lime juice. Peel, thinly chop and add one clove of garlic. Toss everything together to coat.
4. Onto the vegetables: Trim and roughly slice the asparagus and broccoli at an angle, leaving the tips intact. Peel the onion, cut into quarters and break apart into petals. Peel the other clove of garlic and finely slice with the chillies. Remove the seeds from the peppers and roughly chop them. Peel and cut the ginger into matchsticks.
5. Whack the frying pan onto a high heat and cook the chicken for five to six minutes or until golden and cooked through. Ensure you are turning them halfway. Then, leave on a low heat.
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6. At the same time, place a wok on high heat and add the pepper and onion, scalding and charring for five minutes. Pour in one tablespoon of oil, then add the peaches, pineapple, ginger, garlic, most of the chillies, baby sweetcorn, asparagus and broccoli.
7. Stir-fry for three minutes before pouring in the sauce. Cook for a few minutes โ the veg should still be on the edge of raw โ and add a generous splash of boiling water to loosen the sauce if required.
8. Drizzle the honey into the chicken pan, whack the heat back up to high, and toss until the chicken is sticky and caramelized. Plate up the veg and chicken. Add the crispy skin, and if you like a kick, the remaining chilli.
9. Sprinkle over the coriander leaves and serve immediately with rice. Squeeze over some lime wedges for extra zest. Enjoy!
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