Sweet & Sour Chicken
Ditch the takeaway and make our simple sweet and sour chicken recipe.
Ingredients
- 9 tbsp tomato ketchup
- 3 tbsp malt vinegar
- 4 tbsp dark muscovado sugar
- 2 garlic cloves, crushed
- 4 skinless and boneless chicken breast, cut into chunks
- 1 small onion, roughly chopped
- 2 red peppers, seeded and cut into chunks
- 227g can pineapple pieces in juice, drained
- 100g sugar snap peas, roughly sliced
- handful salted, roasted cashew nuts, optional
Method
- STEP 1
In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling. - STEP 2
Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.
Easy Treacle Sponge
A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Ingredients
- 250g golden syrup
- zest 1 lemon, plus juice ½ lemon
- 5 tbsp breadcrumb
- 200g pack butter, softened
- 200g golden caster sugar
- 3 medium eggs
- 200g self-raising flour
- 5 tbsp milk
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 liter baking dish. - STEP 2
Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.
