recipes

sweet-and-sour-chicken

tags: chicken, tea

• 2 chicken breasts, cut into 2cm cubes
• 3-4 spring onions, thinly sliced
• 2 peppers, cut into 2cm squares
• 1 clove garlic, diced
• Ginger (same quantity as garlic), diced
• 3 tablespoons ketchup
• 3 tablespoons white wine vinegar
• 3 tablespoons honey
• 2 packs instant noodles

• Season chicken well with salt and pepper and add to a smoking hot pan with a shot of oil and cook until golden and cooked through, then remove to a plate
• Turn the heat down to medium high and add spronions and peppers with a pinch of salt and pepper
• Cook until the peppers are soft, then add ginger and garlic, cook for 1 minute
• Mix the ketchup, honey and vinegar and add to the pan along with the chicken and reduce the sauce until it becomes sticky and coats the chicken, then turn the heat down very low
• Cook noodles in boiling with a handful of salt (without seasoning packet, save that and use instead of stock cubes), drain and mix through with chicken
• Correct seasoning with salt, pepper and lemon

• Ways to jazz it up:
• Instead of chicken, buy pork shoulder steaks, put them in a pan with an onion, a carrot and 2 cloves of garlic (all roughly chopped, don’t bother peeling), and fill with cold water. Bring to the boil and then turn heat down to low and simmer for about 1-2 hours, or until you can pull the pork apart with a fork. Put them in the fridge until you need them and then cut into cubes and then follow the recipe exactly the same