Sweet And Sour Halal Chicken Recipe

About this recipe

A flavorful and tangy sweet and sour chicken dish, perfect for dinner. This halal-friendly recipe combines tender chicken, vibrant vegetables, and juicy pineapple in a savory sauce served over hot rice.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• Each Pepper Red- Each
• 300G Pack'D Organic & Chopped Pineapple
• - Forest Whole Foods Organic White Quinoa
• 4.5 Kg Packington Free Range Cockerel
• - Ktc Vegetable Oil
• 500 G Brown & Polson Cornflour
• 250 Ml Kikkoman Less Salt Soy Sauce
• 200 Ml Minus 8 Vinegar Minus8, 200Ml
• 300G Brown Sugar With Ginger, 300G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
2. 2. Add 1 diced onion, 2 minced garlic cloves, and 1/2 teaspoon ginger powder to the skillet. Stir-fry for 1 minute until fragrant.
3. 3. Add 1/2 cup diced green pepper and 1/2 cup diced red pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables are crisp-tender. Remove the vegetables from the skillet and set aside.
4. 4. In the same skillet, add 1 lb of diced Packington Free Range Cockerel. Stir-fry for 5-7 minutes until the cockerel is fully cooked and no longer pink.
5. 5. Return the cooked vegetables to the skillet with the cockerel.
6. 6. In a small bowl, mix 2 tablespoons of Brown & Polson Cornflour with 1/2 cup soy sauce, 6 tablespoons vinegar, and 6 tablespoons brown sugar until smooth.
7. 7. Pour the sauce mixture into the skillet and stir well to coat the cockerel and vegetables.
8. 8. Add 1 cup of pineapple chunks to the skillet and bring the mixture to a full boil. Cook for 2-3 minutes until the sauce thickens.
9. 9. Serve the sweet and sour cockerel hot over 3 cups of cooked quinoa.