Fakeaway Chinese at home. Bliss! We’ll have the Sweet and Sour Mushrooms and Chicken please! #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #fakeaway #Chinesefood #sweetandsour
Sweet and Sour Mushrooms and Chicken
Serves 4
Ingredients
440g can pineapple pieces in natural juice
10ml cornflour
30ml tomato sauce
15ml soy sauce
15ml white vinegar
15ml brown sugar
80ml chicken stock
15ml + 15ml oil
250g chicken fillets, thinly sliced
250g Baby Button mushrooms
1 red onion, cut into wedges
1 garlic clove, crushed
1 red pepper, cut into 2cm pieces
1 green pepper, cut into 2cm pieces
TO SERVE
white rice
Method
1 Drain the pineapple, reserving 45ml juice. Whisk the cornflour and reserved pineapple juice together in a jug until smooth. Stir in the tomato sauce, soy sauce, vinegar, sugar and stock.
2 Heat 15ml oil in a frying pan. Stir-fry the chicken for 3-4 minutes or until browned. Transfer to a plate.
3 Heat the remaining 15ml oil in the pan. Fry the onion for 2 minutes. Add the Baby Button mushrooms and fry for 3 minutes. Add the garlic, stir, then add the red and green peppers. Stir-fry for 2-3 minutes.
4 Return the chicken and pineapple to the pan and stir in the sauce mixture. Cook for 3-4 minutes or until sauce cooks and thickens. Serve with rice.