This easy recipe for sweet and sour chicken is made with a delicious plum sauce, healthy stir fried vegetables and slices of juicy plums. If you prefer your sweet and sour without pineapple then this plum chicken recipe is definitely worth a try!!
Start by making the sweet and sour sauce: In a small bowl mix together 2 tablespoon tomato ketchup, 2 tablespoon plum sauce, 1 tablespoon honey, 2 tablespoon sweet chilli sauce, 1 tablespoon rice vinegar and 1 tablespoon soy sauce. Stir together well then put to one side.
Place a large pan or wok on a medium heat and add ½ tablespoon oil. When the oil is hot add the garlic and cubed raw chicken. Cook for 2-3 minutes or until browned all over.
Keeping the pan on a medium heat add the red peppers, yellow peppers and tomatoes to the chicken. Stir fry for a couple of minutes until vegetables start to go soft.
Next add the freshly sliced plums and the sweet and sour sauce made earlier. Mix together well and bring to a gentle simmer.
Simmer for 2-3 minutes until the sauce has thickened and the chicken has cooked through.
Serve up in bowls (with rice if desired) and top with sliced spring onions and chilli flakes.
Sweet and sour chicken Hong Kong style
For a sweet and sour chicken that is Hong Kong style you will just need to alter the way the chicken is cooked in this recipe. This recipe stir fries the chicken in a little oil. Hong Kong style has crispy sweet and sour chicken made by coating the raw chicken in a batter or in breadcrumbs and then deep frying until golden.
How long can you keep sweet and sour chicken?
This recipe for sweet and sour chicken will keep well in the fridge for up to 3 days or will freeze well for up to 3 months. Make sure the dish is fully cooled before storing in the fridge or freezer. When reheating make sure the sweet and sour is thoroughly defrosted first and then heat through in a large pan or wok until piping hot.