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Sweet and Sour Chicken Stir-Fry

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3 out of 1530 votes

Course: Main course

Recipe Ingredients

  • 4 chicken breasts, skinned and boned
  • 2 garlic cloves
  • 1cm fresh ginger
  • 1 bunch spring onions
  • 2 tbsp vegetable oil
  • 225g canned water chestnuts
  • 2 carrots
  • 3 tbsp soy sauce
  • 1 tbsp sherry
  • 2 tbsp tomato purée
  • 2 tbsp rice wine vinegar
  • pinch of sugar

Recipe Instructions

- Using a charp knife, cut the chicken breasts into thick strips, 4cm long.
- Finely chop or crush the garlic cloves. Peel the ginger and cut into pieces the size of matchsticks. Trim the spring onions and thickly slice on the diagonal.
- Heat the oil in a wok over high heat until almost smoking. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and stir-fry for a further 5 minutes, until browned. Add the spring onions and stir-fry for another minute.
- Drain the water chestnuts and cut in half. Peel and cut the carros into matchsticks. Add to the wok with the spring onions and stir-fry for 1 minute.
- Mix the rest of the ingredients together. Add to wok and stir-fry for 30 seconds. Garnish with shredded spring onions if liked.

Entered by: Chris Entered: 10/04/2008

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