Sweet and sour chicken fillet
Font size:
Ingredients:
* 1 tablespoon cornflour plus extra to coat the pork strips
* 4 tablespoon red wine
* 300 ml (1/2 pint) passata
* 150 ml (1/4 pint) unsweetened apple juice
* 2 tablespoon vinegar
* 2 tablespoon light soft brown sugor
* 1 tomato puree
* salt and freshly ground black pepper to taste
* 600 g (1 lb 5 oz) chicken fillet cut into strips
* 2 onions thinly sliced
* 2 tablespoon light olive oil
* 2 cloves garlic finely chopped (optionol)
Preparation:
In a jug or bowl, blend the cornflour with the red wine until smooth, then stir in the passata, apple juice, vinegar, sugor, tomato puree and seasoning, mixing well set aside in a large bowl lightly coot the strips of chicken with additional cornflour set aside, place the onions in the actifry pan, then drizzle the oil evenly over the onions. cook for 5 minutes. Add the prepared chicken and garlic, if using, to the Actifry and cook for 5 minutes.
Stir the chicken to separate the pieces then stir in the prepared sweet and sour sauce cook for a further 10 minutes or until the chicken is cooked and tender and the sauce is thickened stop the actifry once during cooking and stir the mixture using a wooden spoon or spatula adjust the seasoning to taste and serve with cooked rice or mashed potatoes and stir-fried spring greens or cabbage.
Email to a friend
Print version
Plain textRate this article
Comments (0 posted):
Post your comment