Sweet and sour chicken

Serves 4

  • 9 tbsp tomato ketchup
  • 3 tbsp malt vinegar
  • 4 tbsp dark brown sugar
  • 2 garlic cloves, crushed
  • 4 skinless and boneless chicken thighs, cut into chunks
  • 1 small onion, roughly chopped
  • 2 red peppers, seeded and cut into chunks
  • 227g can pineapple pieces in juice, drained
  • 100g sugar snap peas, roughly sliced


  1. In a large bowl, mix together the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers.


  1. Put a tablespoon of oil into a frying pan or wok and cook the chicken until is almost cooked through, approximately 10 minutes.


  1. Stir in the pineapple pieces and sugar snap peas and cook for another for another 3-5 mins until the chicken is completely cooked.

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