Microwave Sweet and Sour Chicken is a modern Fusion recipe for a classic dish of chicken and bell peppers in an Oriental sauce with honey, vinegar and pineapple juice. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Microwave Sweet and Sour Chicken.
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Ingredients:
1kg boneless chicken breasts, cut into 1cm cubes
3 tbsp Chinese rice wine (or dry sherry)
4 tbsp soy sauce
1/2 tsp ground ginger
1 medium green bell pepper, de-seeded and sliced into strips
1 medium red bell pepper, de-seeded and sliced into strips
2 tbsp cider vinegar
2 tbsp water
1 tbsp cornflour (cornstarch)
600g pineapple chunks (in pineapple juice)
4 tbsp honey
1 tbsp fresh ginger, slivered
Method:
Combine the chicken, rice wine (or sherry), 2 tbsp soy sauce and the ground ginger in a shallow microwave-safe dish. Toss to combine then set aside.
In a microwave-safe bowl, combine the bell pepper strips, vinegar, water, cornflour and the remaining 2 tbsp soy sauce. Mix well together then add the pineapple chunks (with their juice) and the honey. Place in your microwave (1200W) and cook on high power for 2 minutes, or until the sauce is thickened and clear.
Cover the chicken mix with greaseproof (waxed) paper, place in your microwave and cook on high power for 4 minutes (stir half-way through). Remove from the microwave, then using a slotted spoon transfer the chicken pieces and slivered ginger to the pineapple mix. Stir to combine, place in your microwave and cook on high power for 2 minutes to heat through.
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