This Sweet and Sour Chicken and Mushroom recipe will soon become a family favourite

440g can pineapple pieces in natural juice
10ml cornflour
30ml tomato sauce
15ml soy sauce
15ml white vinegar
15ml brown sugar
80ml chicken stock
15ml + 15ml oil
250g chicken fillets, thinly sliced
250g Baby Button Mushrooms
1 red onion, cut into wedges
1 garlic clove, crushed
1 red pepper, cut into 2cm pieces
1 green pepper

How to
Drain the pineapple, reserving 45ml juice.

Whisk the cornflour and reserved pineapple juice together in a jug until smooth.

Stir in the tomato sauce, soy sauce, vinegar, sugar and stock. Heat 15ml oil in a frying pan. Stir-fry the chicken for 3-4 minutes or until browned.

Transfer to a plate. Heat the remaining 15ml oil in the pan. Fry the onion for 2 minutes.

Add the baby button mushrooms and fry for 3 minutes. Add the garlic, stir, then add the red and green peppers.

Stirfry for 2-3 minutes. Return the chicken and pineapple to the pan and stir in the sauce mixture.

Cook for 3-4 minutes or until sauce cooks and thickens.

Serve with rice.

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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.