Sweet and Sour Chicken Recipe with Sadia Chicken Thighs

Asian

Sweet and Sour Chicken Recipe with Sadia Chicken Thighs

Indulge in this delicious Sweet and Sour Chicken recipe made with Sadia Chicken Thighs. Tender chicken pieces are coated in a flavorful blend of orange juice, soy sauce, honey, and vinegar, then stir-fried with colorful bell peppers and crispy water chestnuts. This vibrant dish is perfect for serving with steamed white rice and makes for a quick, tasty dinner!

Asian

Sweet and Sour Chicken Recipe with Sadia Chicken Thighs

Medium

Cooking Time

40 Mins

Stir frying

Ingredients you need

Sadia Chicken Thighs	900g
Sesame oil	1 tbsp
Corn flour	2 tbsp
Orange juice	150ml
Soy sauce	2 tbsp
White grape vinegar	2 tbsp
Honey	2 tbsp
Ketchup	2 tbsp
Red chilli, chopped	1
Onions, chopped into wedges	80g
Yellow bell peppers, cut into 3cm pieces	80g
Red bell peppers, cut into 3cm pieces	80g
Water chestnuts, sliced sideways	1 tin
Garlic paste	1 tsp
Ginger paste	1 tsp
Black pepper
Fresh coriander to garnish

Cooking directions

Make Sauce:
In a large bowl, mix a tbsp of orange juice with the corn flour to make a paste.
Add the rest of the orange juice, soy sauce, vinegar, honey, ketchup, and chopped chilli.
Set aside.
Stir-fry Veggies:
Heat sesame oil in a large frying pan or wok.
Stir-fry the onions and bell peppers for a few minutes until tender.
Cook Chicken:
Add the Sadia Chicken pieces to the pan and cook until browned.
Add garlic paste, ginger paste, and water chestnuts, stirring well.
Combine Sauce:
Stir the corn flour mixture again and add it to the pan.
Season with black pepper to taste.
Let it simmer for 4-6 minutes until the chicken is cooked through and the sauce has thickened.
Serve:
Garnish with fresh coriander and serve with steamed white rice.