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+ servings

Healthier Sweet and Sour Chicken

Course Main Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4


  • 1 cup long grain rice
  • 4 chicken breasts
  • 2 tablespoons oil sesame oil is lovely here but any vegetable oil suitable for frying is fine
  • 2 tablespoons flour
  • 1 teaspoon paprika
  • ¼ teaspoon pepper
  • ½ cup apricot jam
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • ¾ cup cashews
  • 2 carrots, peeled and thinly sliced on the diagonal
  • 1 red pepper, de-seeded and sliced
  • 1 cup baby corn
  • 1 cup snow peas
  • ½ cup spring onions, sliced


  • Preheat the oven to 375℉ or 190℃.
  • Line a baking sheet with aluminium foil and brush with a bit of the oil.
  • Mix the flour, paprika and pepper together in a large bowl or ziplock bag.
  • Dredge the chicken breasts in this mixture.
  • Lay the chicken on the foil lined baking sheet and bake without turning for 25 to 30 minutes or until no pink remains inside.
  • Meanwhile, about fifteen minutes before the chicken is done, cook the rice in boiling water according to package directions.
  • Mix together the jam, cider vinegar, soy sauce and ginger. Set aside.
  • Heat the remaining oil in a large frying pan or wok over medium to high heat. Stir fry the carrots, peppers and baby corn for three to five minutes.
  • When the chicken is done, remove it from the oven, carefully slice it into bite size pieces. Set aside and keep warm.
  • Drain the rice when it is cooked. Cover to keep warm and set aside.
  • Add the snow peas and scallions to the vegetable mixture in the frying pan or wok and stir fry for a further three minutes.
  • Add the cooked chicken and the sauce and stir to warm through.
  • Serve on a bed of rice.
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