Prep 25 mins
Cook 25 mins
Found this recipe from Heinz, quick, easy, simple and very tasty.Prep times includes marinating chicken.
- 1 tablespoon soy sauce
- 1 tablespoon white wine vinegar
- 2 teaspoons cornflour
- 2 teaspoons sugar
- 500 g skinless chicken breast fillets, thinly sliced
- 1 tablespoon oil
- 1 onion, sliced
- 1 red capsicum, sliced
- 150 g snow peas, trimmed
- 430 g pineapple chunks, drained, juice reserved (natural juice)
- 420 g condensed chicken vegetable soup
- chives (optional) or spring onion (optional)
- Combine soy, vinegar, cornflour and sugar and blend well.
- Add chicken and marinate in refrigerator for 15 minutes.
- Drain chicken and reserve marinade.
- Heat oil in a large pan and cook chicken, in small batches, over a high heat for 5 minutes, or until golden brown. Remove chicken and set aside.
- Add onion to pan and cook for 2 minutes. Add capsicum and cook for a further 2 minutes. Stir in snow peas, pineapple pieces, 1/3 cup reserved pineapple juice, the soup, reserved marinade and chicken. Mix well.
- Bring to the boil then reduce the heat and simmer for 10 minutes, or until chicken is tender and sauce thickened.
- Serve with steamed rice and garnish with chives or spring onions.
Simple and easy with loads of flavor. I mixed some cornstarch in with the pineapple juice to make a thicker sauce. I also add a little crushed red pepper flakes. I used a green pepper because that was what I had on hand. Made for Aus/NZ Make My Recipe Summer Tag Game.
This GREAT TASTING CHICKEN & easy-to-make recipe is a definite keeper! Served it over a brown rice & sweet pea combo & it was very, very satisfying! Yet another nice way to vary my chicken breast dinners! Thanks for sharing the recipe! [Tagged, made & reviewed in I Recommend Tag]
Very easy to prepare! A quick and delicious supper for any time of the week! Happily, I had everything except the snowpeas, so I rummaged for green vegetables and found three small zucchini. DH sliced them into rings instead of batons, so I stuck with the 'theme', and asked him to dice the red pepper and cube the chicken. I prepared as directed, except that I didn't take the chicken out of the pan, I continued to add the other ingredients to it... in that we had cubed rather than sliced the chicken, I think it benefitted from cooking through. I served this over steamed white rice, garnished with spring onions, and we loved it - not as tart as a sweet'n'sour can sometimes be, a well-balanced dish for flavour, texture and colour. Thank you Tisme!!! made for Edition 9, make My Recipe, Aus/NZ Forum