My Sweet and Sour Leftover Chicken is gluten free and so quick and easy to prepare. You can have it on the table in the time it takes the rice to cook and you’ll never need to buy a jar of sweet and sour sauce again!
Who loves quick mid-week dinners? I certainly do. So why not roast a slightly bigger chicken this weekend or add a couple of extra chicken breasts or legs and thighs to the oven dish – Monday’s dinner just got significantly easier!
This sweet and sour sauce is everything you want it to be. Sweet yet tangy, it coats the chicken and peppers beautifully but is not overpowering. I find that some sweet and sours can be just too sweet. I haven’t added any extra sugar here as I’m trying to keep added sugar down and I just don’t think it needs it. The pineapple juice and ketchup give plenty of sweetness.
And this is so quick and easy to make. You simply cook the peppers for a couple of minutes (I prefer my peppers to be only just cooked, too long and they go a bit mushy), add the garlic then the chicken and some of the pineapple juice, allow the chicken to heat through thoroughly then stir in the final ingredients. Hey presto! You have a healthy dinner on the table!
I like to serve this with rice and maybe some mange tout or baby corn. It also goes brilliantly well with cauliflower rice.
And if you are looking for other ways to use up leftover chicken then why not try my Coronation Chicken? I absolutely love this and could eat large mounds of it! You could also use leftover chicken in my Juicy Chicken Enchiladas and it would replace the turkey in my Leftover Turkey Soup brilliantly.
*Affliliate link: I will receive a small percentage of the sale if you purchase this product through the Amazon link below. The price of the product is the same as if you went through the Amazon website directly.
Sweet and Sour Leftover Chicken
- 3 peppers (deseeded and diced)
- 1 tablespoon cooking oil
- 1 clove garlic (crushed)
- 400 g leftover chicken (diced)
- 200 ml pineapple juice
- Juice ½ lime
- 3 tablespoons tomato ketchup*
- 2 tablespoons soy sauce*
- 1 tablespoon balsamic vinegar
- 1 tablespoon corn flour
- Place the oil and peppers into a wide pan and cook over a medium heat for 5 minutes.
- Stir in the garlic and cook for a further 30 seconds.
- Add the chicken and 100ml of the pineapple juice and stir together.
- Simmer gently, lid on for 5-10 minutes until the chicken is piping hot.
- Whisk the remaining ingredients together, pour the sauce over the chicken and bring to a gentle simmer. Cook for a final two minutes, stirring gently.