M. Mottershead
Telephone: 01785 665 025
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Stir Fried Sweet and Sour Chicken




Serves 4


• 4 chicken breasts (sliced into 1 ½ cm slices)
• corn flour for coating
• 2 garlic cloves, crushed
• 2 tbsp ginger, grated
• 2 carrots, halved lengthways and sliced thinly at an angle
• ½ onion, halved and sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• handful oyster mushrooms
• handful bean sprouts
• 120g fresh pineapple, diced
• 50ml vegetable oil
• 4 spring onions, sliced
• salt and pepper
• Chinese five spice

For the marinade:
• 2 tbsp soy sauce
• 1tbsp white wine
• 3 tbsp of grated ginger

• 150g Tracklements Tomato & Pepper Ketchup
• 200ml water

Put the marinade ingredients in a bowl and add the chicken, mix well. Leave to stand for 12 mins then roll the chicken in corn flour until coated. Heat some oil in a pan until almost smoking hot and deep fry the chicken for a couple of mins until crisp. Place on to a tray and set aside. Heat the remaining oil in a frying pan and add the carrots, onion, peppers, oyster mushrooms and bean sprouts. Stir fry quickly for 1 min. Add the fried chicken, pineapple and a pinch of Chinese five spice, mix well and season.

Serve with rice or noodles and garnish with chopped spring onion