Anna’s Sweet and Sour Chicken


I was very impressed when both my children's schools decided to produce a cookbook with recipes complied from family favourites. It creates great entertainment in our house to leaf through it and find a recipe we'd like to try for dinner. Well the book is out again today and after a quick check for ingredients, we found the ingredients for one we've tried before and has gone down very well. I call our version of the recipe "Anna's Sweet and Sour Chicken" It's very easy and definitely one the children will like!  


  • 4 free range chicken breasts
  • 4 cloves of garlic crushed
  • A good hunk of fresh ginger peeled and chopped finely
  • 1 red pepper washed, deseeded and chopped
  • 4 sticks of celery washed and chopped
  • 1 onion chopped finely
  • 2 handfuls of runner beans/green beans washed, trimmed and chopped
  • Coconut oil for frying


  • 7 tablespoons of tomato passata
  • 3 tablespoons of white wine vinegar
  • 1-2 tablespoons of brown sugar or honey
  • 220g pineapple chunks (I used fresh pineapple and ½ a large one but can use a can but make sure there is no sugar added)


Add a tablespoon or two of coconut oil into a large wok. When oil is hot and melted add the chicken pieces. Cook for 10 minutes on a medium heat until brown. Add all the vegetables and cook for a further 4-5 minutes, stirring all the time. Mix all the sauce ingredients in a bowl and then add to the pan. Stir well and let it bubble for a few minutes before serving.

Great over brown basmati rice or whole grain egg noodles.