SWEET AND SOUR CHICKEN

MINUTES

MINUTES

People

470

CAL

• 800 g A’Saffa chicken drumsticks

• 440 g canned pineapple pieces in natural juice

• 1 tbsp peanut oil

• 1 small (80 g) brown onion, sliced thinly

• 1 large (350 g) red capsicum and 1 large (350 g) green capsicum, chopped coarsely

• 1 (100 g) celery stalk, sliced thickly

• 1/4 cup (60 ml) tomato sauce

• 1/4 cup (60 ml) plum sauce

• 2 tbsp light soy sauce

• 1/4 cup (60 ml) white vinegar

• 1 tbsp cornflour

• 1/2 cup (125 ml) chicken stock

• Cook A’Saffa chicken on heated oiled grill plate until browned all over • Cover

to keep warm • Drain pineapple; reserve juice • Heat oil in large saucepan; cook

pineapples, onion, capsicums and celery, stirring for 4 min • Add reserved juices, sauces,

vinegar, and blend • Add 4 tsp cornflour and stock; stir until mixture boils and thickens

slightly • Serve A’Saffa chicken topped with sweet and sour sauce

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