Sweet and sour stir-fried chicken

July 26, 2017 (Last Updated: November 14, 2018)
Sweet and sour stir-fried chicken

A quick and easy weekday meal stuffed to the gill with flavour.

Recipe by Anna Montali

Assisted by Nomvuselelo Mncube

Photograph Graeme Wyllie

Sweet and sour stir-fried chicken

Serves: 4 - 6
Cooking Time: 20 mins plus 2 hours for marinating



  • 45ml (3 tbsp) soy sauce
  • 20ml (4 tsp) white wine
  • 5 chicken breasts, skinless and deboned, cut into thin strips
  • 10ml (2 tsp) cornflour
  • 45ml (3 tbsp) oil
  • 1 garlic clove, finely chopped
  • 20ml (4 tsp) fresh ginger, finely chopped
  • 2 small carrots, thinly sliced
  • ½ onion, finely chopped
  • ½ red pepper, seeded and thinly sliced
  • ½ yellow pepper, seeded and thinly sliced
  • 200g oyster mushrooms, sliced
  • handful bean sprouts
  • 2 pineapple rings, finely sliced
  • 2 spring onions, diagonally sliced, plus extra for garnish
  • 2,5ml (½ tsp) Chinese five-spice
  • rice, cooked, to serve



Mix the soy sauce and wine together in a bowl and add the chicken. Rub to coat well and leave to marinate for at least 2 hours.


Roll the marinated chicken pieces in the cornflour.


Heat 30ml (2 tbsp) of the oil in a wok or large frying pan and fry the chicken for a few minutes on all sides, turning until crispy. Remove from the pan and set aside.


Heat the remaining oil in the same pan and sauté the garlic and ginger for a few seconds. Add the carrots, onion, peppers, mushrooms and sprouts and stir-fry for a minute, stirring continuously. Return the chicken to the pan, together with the pineapple, spring onion and five-spice. Mix well, heat through and serve with rice of your choice.

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