An incredible mix of flavours makes this chicken dish melt in your mouth.


Serves: 4


Nothing beats using your own fresh produce or materials around the house.
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What to do

  • 1. Using a fork, whisk the cornflour, egg and soy sauce in a bowl until well combined. Add the chicken pieces and turn to coat on all sides.

  • 2. Heat the sunflower oil in a large wok over high heat, add the chicken and stir-fry for 3 minutes or until crispy and light golden. Add the onion, garlic, ginger and capsicum and stir-fry for a further 3 minutes.

  • 3. Add the tomatoes, tomato sauce, hoisin and vinegar and toss to combine, then immediately remove the wok from the heat.

  • 4. Divide the steamed vegetables among serving bowls, top with the sweet and sour chicken and serve with finely sliced spring onion and red chilli, if using.

  • Recipes and images extracted from CSIRO Protein Plus: Nutrition and Exercise Plan by Dr Jane Bowen, Professor Grant Brinkworth and Genevieve James-Martin, published by Macmillan Australia. Photography by Rob Palmer.

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