Mary Berry Sweet And Sour Chicken​ Recipe

This simple Mary Berry Sweet And Sour Chicken is made with tender chicken breast, crisp bell peppers, sweet pineapple chunks, soy sauce, and rice vinegar. The result is a perfectly balanced tangy and savory dish that makes for a fantastic main course. This recipe is perfect for a busy weeknight dinner, enjoyable all year round, and serves 4 people.

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Mary Berry Sweet And Sour Chicken Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons cornflour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

For the Sweet and Sour Sauce:

• 1 large onion, cut into chunks
• 2 bell peppers (e.g., one red, one green), deseeded and cut into chunks
• 1 clove garlic, finely chopped
• 1 (8 ounce) can pineapple chunks in juice, drained (reserve juice)
• 3 tablespoons ketchup
• 2 tablespoons light soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornflour mixed with 2 tablespoons of the reserved pineapple juice

How To Make Mary Berry Sweet And Sour Chicken

1. Coat the chicken: In a medium bowl, combine the 2 tablespoons of cornflour, salt, and pepper. Add the chicken pieces and toss until they are evenly coated.
2. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Sauté the vegetables: Add the onion and bell peppers to the same skillet. Cook for 4-5 minutes until they begin to soften but are still crisp. Add the chopped garlic and cook for another minute until fragrant.
4. Create the sauce: In a small bowl, whisk together the ketchup, soy sauce, rice vinegar, and brown sugar. Pour this mixture into the skillet with the vegetables and bring it to a gentle simmer.
5. Thicken and combine: Add the cornflour and pineapple juice slurry to the skillet, stirring constantly until the sauce thickens. Return the cooked chicken to the skillet along with the drained pineapple chunks. Stir everything together to coat well.
6. Serve immediately: Let the mixture heat through for one final minute, then serve immediately over a bed of fluffy white rice.

Recipe Tips

• Don’t Overcrowd the Pan: When cooking the chicken, fry it in two batches if necessary. This ensures the chicken becomes golden and slightly crisp rather than steaming.
• Use Fresh Ginger for More Flavor: While the recipe calls for garlic, adding a teaspoon of freshly grated ginger along with it will add another layer of aromatic warmth.
• Keep Vegetables Crisp: Be careful not to overcook the peppers and onions. They should be tender-crisp to provide a nice texture contrast to the soft chicken.
• Adjust Sweetness and Tang: Taste the sauce before adding the chicken back in. If you prefer it tangier, add a splash more rice vinegar. For more sweetness, add a little more brown sugar.

What To Serve Sweet And Sour Chicken

This classic sweet and sour chicken pairs perfectly with simple sides that complement its bold flavor. The most traditional choice is fluffy basmati or jasmine rice to soak up the delicious sauce. For a different grain, try it with egg-fried rice or simple noodles. You can also serve it alongside steamed broccoli, crunchy vegetable spring rolls, or classic prawn crackers for a complete meal.

How To Store Sweet And Sour Chicken Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly upon cooling. Reheat gently in a pan over medium heat or in the microwave.
• Freeze: While it’s best fresh, you can freeze this dish. Place it in a freezer-safe container and freeze for up to 1 month. Note that the vegetables may lose some of their crispness upon thawing. Thaw in the refrigerator overnight before reheating.

Mary Berry Sweet And Sour Chicken Nutrition Facts

• Calories: 465 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 25g
• Protein: 36g

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs will work well and provide an even juicier result. Simply cut them into bite-sized pieces and follow the recipe as written, ensuring they are cooked through.
• How can I make this recipe vegetarian? To make this dish vegetarian, substitute the chicken with one block of firm tofu, pressed and cubed. Coat the tofu in cornflour and pan-fry until golden, just as you would with the chicken.
• Is this recipe gluten-free? To make this recipe gluten-free, simply substitute the light soy sauce with a gluten-free tamari. Ensure your cornflour is also certified gluten-free.

Try More Recipes:

• Mary Berry Chicken Tartiflette​ Recipe
• Mary Berry Chicken Chasseur​ Recipe
• Mary Berry Chicken And Ham Pie Recipe