Sweet and Sour Chicken

Serves: 6  |  Prep time: 15 mins  |  Cook time: 15 mins


2 tablespoons cornflour

2 tablespoons water

1 tablespoon extra-virgin olive oil 

1 onion, halved then sliced

1 garlic clove, minced

400g chicken breast, sliced

1 carrot, sliced into rounds

2 teaspoons ginger, grated

½ red capsicum, diced

½ green capsicum, diced

440g tin pineapple pieces, drained


½ cup pineapple juice (reserved from canned pineapple)

1 tablespoon apple cider vinegar

1 tablespoon soy sauce, low sodium

1 tablespoon tomato sauce


1. MIX together the sauce ingredients in a small bowl, set aside. 

2. PREPARE a cornflour slurry by mixing the cornflour with water in a small bowl or mug. Set aside. 

3. HEAT oil in a wok or frying pan over high heat. Add  the onion and garlic and stir fry for 1-2 minutes. 

4. ADD the chicken and carrot to the wok and cook  until chicken is sealed but still pink inside (2-3 minutes). Add the ginger and capsicum and stir fry for a further 2 minutes. 

5. ADD the sauce to the wok and stir until it starts to boil. Simmer for a further 3 minutes until chicken is cooked through and vegetables are tender. 

6. STIR through the cornflour mixture and simmer until sauce thickens. Add pineapple pieces and take off the heat. 

SERVE with brown rice

This recipe is brought to you by The Queensland Country Women’s Association’s (QCWA) Country Kitchens program. The program Empowering women through education and health is a priority for the Queensland Country Women’s Association (QCWA). The QCWA Country Kitchens program, funded by the Queensland Government through Health and Wellbeing Queensland, supports Queenslanders to adopt healthier lifestyles. To find out more about the program visit https://qcwacountrykitchens.com.au/.


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