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My Sweet and Sour recipe with Noodles


Gifted One
Apr 15, 2021
This is one of my very favourites.

Ingredients - I don't deep fry the chicken in batter like the Asian recipe

  • 3-4 diced chicken thighs
  • Half each of green/red/yellow pepper, I like them in bite sized pieces
  • 1 large onion roughly chopped (if you have other bits and pieces in the fridge like fennel or peas - add them too, everything works fine)
  • 4 cloves of garlic, chopped
  • A good amount of ginger root, I prefer batons
  • 1 quarter of a fresh pineapple - or a large tin
  • 2 -3 good handfuls of cashew nuts
  • chicken stock if you have it, or use stock cubes
  • 2-3 noodle nests
For the sauce

  • 3 tbs of dark and light soy sauce, I do some of both to make that quantity
  • 3 tbs wine vinegar (don't leave this out)
  • 3 tbs of ketchup
  • 3 tbs of sugar, I don't like it that sweet, so I use less
  • 1 carton/pouch of low sugar orange juice, the size you would give to a child
  • 1-2 tbs of cornflour mixed with water

I fry off the chicken first in oil, remove, then set it aside.

Add the onion and other veg in the same pan and sear for a few minutes.  (Leave out the cashews, pineapple and peas until the end)

Add the sauce ingredients and deglaze the pan, if you have stock add this too, or a couple of stock cubes

This needs very little cooking as it's all cut small

Add the chicken back and cook for 10 minutes.

Add any of the extra stuff... Pineapple, cashews and peas at the end just to warm through

I sometimes add the noodles to the pan or cook it on it's own, I really prefer to cook them separately.

I hope you enjoy it.  I had this for my tea tonight and there was lots to save in the freezer too.