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Sweet and Sour Chicken Dippers

A lighter version of a take-away favourite.

Serves: 4

Ingredients

  • 20 Birds Eye Chicken Dippers (5 per portion)

  • 1 x 227g tin of pineapple slice in juice (139g pineapple, 88g juice)

  • 1 x small onion – sliced (50g)

  • 1/2 red or green pepper – diced (50g)

  • 1 tbsp brown sugar (15g)

  • 2 tbsp tomato ketchup (30g)

  • 1tbsp tomato puree

  • 2 tbsp of lemon juice

  • ½ tsp of onion salt

  • 1tsp soy sauce

  • 100ml water

  • 1 tbsp of cornflour

  • 300g uncooked basmati rice (75g per person)

Instructions

  1. Cook the chicken dippers as per the pack instructions

  2. Cook your rice following the pack instructions

  3. Remove the pineapple slices from the juice, cut into cubes and leave to one side

  4. In a sauce pan, combine the pineapple juice, sugar, lemon juice, tomato puree, onion salt, soy sauce, tomato ketchup and water

  5. Bring to the boil and then reduce the heat

  6. Make a slurry with the corn flour and 1 tbsp of water – add to the sauce to thicken

  7. Add in the cooked dipper and stir through to coat in the sauce

  8. Serve with rice

Top Tips

  • Use a mixture of red and green pepper for extra colour

  • For added goodness, serve with brown rice