Sweet and sour chicken tray bake

Name: Sweet and sour chicken tray bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 435g tin pineapples slices in juice; Six skinless boneless chicken thighs; 1.5 onions cut into wedges; Oil for drizzling; 1 tbsp corn flour; 100 ml chicken stock; One small red pepper 3 cm diced; 200g baby corn cut into rounds; 150g sugar snap peas; 275g cooked fine egg noodles; 4 spring onions finely sliced; 0.5 onion; 3 garlic cloves chopped; 4 cm piece ginger sliced; One red chilli roughly chopped; 1 tbsp light soy sauce; 2 tbsp white wine vinegar; 2 tbsp soft light brown sugar; Four tablespoons tomato ketchup; chilli seeds, remove if you don't like the heat; Swap chicken for firm tofu for a veggie option.

5 steps

Prep:10minCook:30min

Pineapple adds sweetness to the sauce, and helps tenderize the chicken in this simple, tasty takeaway – worthy dinner.

Updated at: Tue, 29 Aug 2023 15:40:38 GMT

Nutrition balance score

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Instructions

Step 1

Put all the marinade ingredients in a food processor, along with the juice from the tinned pineapple. Whizz to a smooth paste and season.

Step 2

Put the chicken in a non-reactive bowl and pour over the marinade. Cover and chill for 2 hours or overnight.

Step 3

Heat the oven to 180C fan/gas 6. Put the chicken, onions and pineapple onto a lined baking tray, reserving the marinade. Drizzle with oil and bake for 15mins, until a little charred. Mix the marinade with the corn flour and stock and set aside.

Step 4

Add the pepper and corn to the tray and pour over the marinade. Bake for 10mins, until the veg is tender and the chicken cooked through, then shred the chicken.

Step 5

Add the sugar snap peas and noodles to the tray and toss to coat in the sauce. Cook for a further 5-8mins until warmed through. Scatter over the spring onions to serve.