Sweet and sour chicken thighs with fried rice

Name: Sweet and sour chicken thighs with fried rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. sunflower oil; 350 g chicken thigh fillets, cut into bite-size chunks; 1 onion, sliced; 1 tbsp. tomato ketchup; 1 tbsp. light brown sugar; 1 tbsp. soy sauce; 4 tbsp. white wine vinegar; 227 g tin pineapple slices in natural juice, juice reserved and pineapple roughly chopped; 1 tsp. cornflour; 150 g stir-fry vegetables; 2 medium eggs, beaten; 2 x 250 g pouches microwaveable rice

This takeaway classic is so easy to make at home and we’ve used chicken thighs to keep costs down, but swap to breast if you prefer.

By The Good Housekeeping Cookery TeamUpdated: 15 January 2024

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Good Housekeeping

Looking for your next fakeaway dinner idea? Try this sweet and sour chicken with speedy fried rice.

It's packed full of flavour, with ingredients like ketchup, brown sugar, soy sauce and tinned pineapple, all tossed together and served with a veggie-filled speedy fried rice - perfect for soaking up all those delicious sauces.

For a hands-off approach, we also have a sweet and sour chicken recipe, made in a traybake!

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

511

Ingredients

2 Tbsp.
sunflower oil
350 g
chicken thigh fillets, cut into bite-size chunks
1
onion, sliced
1 Tbsp.
tomato ketchup
1 Tbsp.
light brown sugar
1 Tbsp.
soy sauce
4 Tbsp.
white wine vinegar
227 g
tin pineapple slices in natural juice, juice reserved and pineapple roughly chopped
1 tsp.
cornflour
150 g
stir-fry vegetables
2
medium eggs, beaten
2 x 250 g pouches microwaveable rice

Directions

1. Step 1
  Heat ½tbsp oil in a medium pan and brown chicken for 5-8min. Lift chicken into a bowl and set aside.
2. Step 2
  Add ½tbsp more oil to the pan and gently fry onion for 5min. Add ketchup, sugar, soy sauce, vinegar, pineapple juice and cornflour. Bring to a boil, stirring constantly, and simmer for 3-5min, until thick and syrupy. Add chicken and cook for a further 5min, until chicken is cooked through and the sauce has a coating consistency. Stir in pineapple chunks and check seasoning.
3. Step 3
  Meanwhile, heat remaining 1tbsp oil in a large frying pan and stir-fry vegetables for 3min. Push to one side of pan and add eggs to empty side. Cook for 1min, until set, then break up egg with a wooden spoon and mix into the vegetables. Add rice and fry for 4-5min, breaking rice up with a spoon/fork. Check seasoning.
4. Step 4
  Serve chicken with the fried rice.