Chicken in sweet and sour sauce recipe
information
Preparation time: 20 minutes.
Cooking time: 1 hour.
Oven temperature: 190 °C, 375 °F, gas 5.
Calories: 264 per portion
ingredients
4 chicken portions, about 175 g (6 oz) each, skinned
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 onion, sliced
225 g (8 oz) can pineapple pieces in natural juice, drained
1 tablespoon soy sauce
1 tablespoon vinegar
1 x 225 g (8 oz) can tomatoes
150 ml (1/4 pint) water
1 teaspoon clear honey
salt
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 onion, sliced
225 g (8 oz) can pineapple pieces in natural juice, drained
1 tablespoon soy sauce
1 tablespoon vinegar
1 x 225 g (8 oz) can tomatoes
150 ml (1/4 pint) water
1 teaspoon clear honey
salt
method
1. Put the chicken portions in a 1.75 litre/3 pint casserole and cook, uncovered, in the oven for 15 minutes.
2. Put the remaining ingredients, with salt to taste, in a saucepan. Bring to the boil, stirring, cover and simmer for 20 minutes.
3. Pour the sauce over the chicken and return to the oven for a further 30 minutes, or until the chicken is tender, basting occasionally with the sauce. Serve with green vegetables.
2. Put the remaining ingredients, with salt to taste, in a saucepan. Bring to the boil, stirring, cover and simmer for 20 minutes.
3. Pour the sauce over the chicken and return to the oven for a further 30 minutes, or until the chicken is tender, basting occasionally with the sauce. Serve with green vegetables.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
