SWEET AND SOUR CHICKEN

Recipe by : Le Fit Cook
Wine pairing : Domaine des Aubuisières Vouvray Cuvée Silex Bernard Fouquet
Output : 2 portions
Preparation time : 20 min
Cooking time : 15 min

Ingredients

Sauce

• 3 tablespoons (45 ml) honey 
• 2 tbsp (30 ml) light soy sauce 
• 2 tbsp (30 ml) tomato paste 
• 1 tbsp (15 ml) ground ginger 
• 1 tbsp (15 ml) rice vinegar 
• 1 lime (juice only) 
• 1 orange (juice only) 
• 3 tbsp (45 ml) water 
• 1 tbsp (15 ml) cornstarch 
• Sriracha, to taste 

Chicken and stir-fry 

• 350 g chicken thighs, cubed 
• 1 lime (zest only) 
• 1 orange (zest only) 
• 1 tbsp (15 ml) cornstarch 
• 1 cup (250 ml) pineapple, cubed 
• 1 red bell pepper, chopped 
• 1 cup (250 ml) sweet green peas 

Steps

1. Place all sauce ingredients in a bowl. Mix well and set aside. 
2. Place chicken, lime zest, orange zest and cornstarch on a plate. Add a drizzle of oil and season with salt and pepper. Mix well. 
3. Place chicken cubes in a skillet over high heat, sprayed with oil. Cook for 4 minutes on each side. Remove from pan. 
4. In the same skillet, add sweet peppers and green peas. Cook for 5 minutes before adding the pineapple cubes. Continue cooking for a further 2 minutes. 
5. Return chicken pieces to pan. Make some space in the center of the pan and add the sauce. It should thicken instantly. 
6. Stir well to coat all sauce ingredients. 
7. Serve over basmati rice. 

Tip

For this recipe, I cooked my chicken cubes in the air fryer at 375 for 10 minutes. The result was super-crispy and very similar to fried chicken, with a fraction of the calories.