Sweet and Sour Chicken Stir Fry

Name: Tumis Ayam Asam Manis
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 cup white sugar ((Note 1)); 1/3 cup apple cider vinegar; 3 tbsp pineapple juice ((from the canned pineapple pieces)); 3 tbsp ketchup ((Australia: tomato sauce)); 1 tsp Worcestershire sauce ((Note 2)); 1 tsp soy sauce (, light or all purpose (Note 2)); 1 tsp Oyster Sauce ((Note 2)); 1/4 tsp salt; 1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together); 1 1/2 tbsp peanut oil ((or vegetable)); 1 g arlic clove (, minced or finely chopped); 1 onion (, halved and sliced (brown, yellow or white) (see photo in post)); 400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3)); 1 red capsicum / bell pepper (, cut into bite size pieces); 1 g reen or yellow capsicum / bell pepper (, cut into bite size pieces); 1 can ((8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.); Sliced shallots / scallions (, for garnish)

This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.9 (64) 👁️ 8 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

1/2 cup white sugar ((Note 1))
1/3 cup apple cider vinegar
3 tbsp pineapple juice ((from the canned pineapple pieces))
3 tbsp ketchup ((Australia: tomato sauce))
1 tsp Worcestershire sauce ((Note 2))
1 tsp soy sauce (, light or all purpose (Note 2))
1 tsp Oyster Sauce ((Note 2))
1/4 tsp salt
1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together)
1 1/2 tbsp peanut oil ((or vegetable))
1 g arlic clove (, minced or finely chopped)
1 onion (, halved and sliced (brown, yellow or white) (see photo in post))
400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3))
1 red capsicum / bell pepper (, cut into bite size pieces)
1 g reen or yellow capsicum / bell pepper (, cut into bite size pieces)
1 can ((8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.)
Sliced shallots / scallions (, for garnish)

Steps

Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
Add chicken and stir fry until it it is white all over but still pink inside.
Add capsicum and stir fry for 2 minutes.
Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
Stir through pineapple pieces (just to warm) and remove from stove.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.