I’m a big fan of Chinese food and nothing says Chinese more than sweet and sour. This is a take on sweet and sour which includes apricot jam and is just delicious.
What you need
500g skinned and deboned chicken
4 tablespoons apricot jam
1 tablespoon sugar
1 tablespoon tomato puree
1 green pepper cut into squares
2 slices pineapple cubed
1/2 cup cornstarch (maizena)
1/2 teaspoon sesame oil (optional)
Cut the chicken into bite size pieces, place in a bowl and cover with most of the maizena (keep aside 1 tablespoon or so). Stir it around to coat each piece evenly.
Heat a wok with oil and deep fry the chicken pieces until white but not cooked through, remove and drain on paper towel.
Heat a little oil in the wok for stir frying, add the peppers, onions and pineapple and cook for about 1 minute stirring.
Add the Vinegar, sugar, tomato puree, apricot jam and sesame oil, stir for a few minutes and add the chicken. Mix thoroughly and allow to cook for about 3 minutes.
Now take the rest of the maizena, mix into 50ml of water and pour into the wok to thicken the sauce.
Serve with boiled rice, you’re gonna love it.