When we went to Thailand in 2015, we took a cooking course with Thai Akha Kitchen in Chiang Mai. During the course, we cooked many different dishes, and it was a lot of fun! This recipe for sweet and sour chicken was one of the dishes. It is simple and you can find the ingredients in most supermarkets, including ketchup (maybe not the most traditional ingredient)! It’s also relatively healthy, since the dish is stir-fried with just a little bit of oil. I like the combination of flavours.
Ingredients
2 boneless, skinless chicken breasts, cut into thin slices
3 garlic cloves, minced
1 bell pepper, de-seeded and cut into 1 inch pieces
2 small onions, cut into 1/2 inch pieces
2 carrots, peeled and sliced into 1/4 inch thick piece
1 tin (410g) baby corn, drained and cut in half diagonally
3/4 c. ketchup
3 Tbsp soy sauce
1 tin (432 g) pineapple chunks in juice
1 Tbsp vegetable oil
Instructions
First, heat vegetable oil over medium-low heat. Next, add garlic and stir fry for one minute. Then add chicken slices and stir fry for 3-5 minutes or until the chicken is no longer pink. Add pepper, onions, and carrots and stir fry for 3 minutes. Finally, add baby corn, ketchup, and soy sauce.
Cook for two minutes until sauce starts to bubble. Add pineapple with juice and mix well, cooking for 2 minutes more until heated through. Serve hot with rice
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