I know it’s dirty but sometimes I really crave a Chinese takeaway, especially sweet and sour chicken. There I said it. Shoot me!
My problem with ordering takeaway is that it usually ends up costing a fortune, doesn’t actually taste that good and leaves me feeling guilty. I was therefore delighted when I found this recipe the other day in my Chinese Food Made Easy cookbook.
It’s not quite sweet and sour, as there isn’t really a sour element but it’s along the same lines and was totally delicious. It is also super quick. We are talking 15 minutes tops.
I couldn’t start cooking until Mr E was home and I was absolutely starving so to get things moving along I got all my ingredients chopped and at the ready. As you can see, you don’t need much.
The recipe says you will need
Groundnut oil (I used walnut as we’d run out)
1 tablespoon grated ginger
100g sliced chicken breast (I used about 300g, Mr E wouldn’t stand for less!)
1 tablespoon Shaohsing rice wine
1 green chilli finely chopped
1 red pepper diced
200ml puréed fresh mango
150ml pineapple juice (I didn’t have any so puréed some fresh pineapple aswell)
1 tablespoon light soy sauce
1/2 fresh mango sliced
I also added a diced onion because I fancied it.
First get your oil nice and hot in the wok, then add the ginger (and onion if using).
Then add the chicken, shortly followed by the rice wine.
Keep stirring and add the chilli and pepper. Then after a minute or two add everything else and let it bubble for a few minutes.
That is it. It really is Chinese food made easy. Cook up some jasmine rice and voila.
A delicious Chinese meal for two. Reminiscent of a takeaway but much quicker and tastier!