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Sweet & Sour Chicken Recipe
  • Serves 4
  • Prep time - under 10 mins
  • Cooking time - under 10 mins

This is a blast from the past that you may only have ordered from a takeaway! Now however you can bring this old favourite back into your life with only 300 cals per portion and even more flavour than you remember!



  • 4 chicken breasts cut into bite size pieces
  • 1 medium onion cut into 12 wedges
  • 2 peppers (any colour) cut into chunks
  • 225g can of water chestnuts, halved
  • 2 garlic cloves peeled & crushed
  • 25g of fresh root ginger, peeled & finely grated
  • Seasoning
  • 1 tbsp oil for cooking

Ingredients for Sauce

  • 425g can of pineapple chunks in natural juice
  • 2 tbsp cornflour
  • 150ml water
  • 2 tbsp dark soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp soft brown sugar
  • 2 tbsp tomato ketchup
  • ½ tsp dried chilli flakes


Firstly make the sauce by draining the pineapple chunks & keeping all the juice.
Put the cornflour in a bowl & stir in 3 tbsp of pineapple juice to make a smooth paste.
Now add the remaining juice, water, soy sauce, vinegar, ketchup & chilli flakes until combined. Set aside.
Heat oil in a pan & fry onions & peppers for 2 mins over high heat.
Add the chicken to the pan and stir-fry until coloured.
Add garlic, ginger, chestnuts & pineapple and fry for 1 min.
Give the sauce mixture a good stir and add to the pan.
Stir well & bring to a simmer.
Cook for 4-6 mins until the sauce is thickened & chicken tender
Serve with rice.


Tried & tested by Dan.

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