Our version of this well-known Chinese dish has all the classic flavours which make it so popular − sweet, salty and sour. We’ve also added pineapple, capsicum, baby corn and roasted cashew nuts to take it to the next level.
250 g boneless, skinless chicken breast, cut into small pieces
1 Tbsp cornflour
1 small onion, halved and sliced lengthwise
½ green or red capsicum, deseeded and sliced
125 g Wattie's WOK Creations Sweet & Sour Stir-Fry Sauce
½ x 410 g can Wattie's Baby Corn Cuts, drained
½ x 225 g can pineapple pieces, drained
Spring onions
¼ cup roasted cashew nuts, roughly chopped (optional)
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Our Baby Corn Cuts are packed with flavour and goodness and have the delicious taste that Kiwis have long enjoyed.
Method
Step 1
In a bowl toss the chicken in cornflour to coat. Heat 2 tablespoons of oil in a wok or frying pan and stir-fry the chicken over a medium heat for 8-10 minutes until chicken is crispy and cooked. Remove from the pan and keep warm.
Step 2
Add a little extra oil if necessary. Add onion and capsicum and over medium heat stir-fry until vegetables are beginning to soften. Add Wattie's WOK Creations Sweet & Sour Stir-Fry Sauce, baby corn cuts and pineapple pieces. Stir and heat until nearly boiling.
Step 3
To serve place the cooked chicken in a dish and pour over the sauce. Garnish with sliced spring onion and roasted cashews if wished. Serve with rice.
Tips
What do I need?
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1
250 g boneless, skinless chicken breast, cut into small pieces
2
1 Tbsp cornflour
3
1 small onion, halved and sliced lengthwise
4
½ green or red capsicum, deseeded and sliced
5
125 g Wattie’s WOK Creations Sweet & Sour Stir-Fry Sauce
6
½ x 410 g can Wattie's Baby Corn Cuts, drained
7
½ x 225 g can pineapple pieces, drained
8
Spring onions
9
¼ cup roasted cashew nuts, roughly chopped (optional)