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.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
¼ cup roasted cashew nuts, roughly chopped (optional)
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How do I make it ?
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.
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.
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.
Kraft Kitchen Tips!
chicken breast fillets;capsicum;sweet and sour stir fry sauce;baby corn;pineapple;spring onions;cashew nuts