Chinese Fakeaway: Sweet & Sour Chicken

Chinese Fakeaway: Sweet & Sour Chicken

Preparation time: 10

Cooking time: 20

Number of servings: 2-3

Carbon Footprint (per serving): 0.90 kgCO2e


  • 2x chicken breasts or 4x chicken thighs.
  • 2x cloves garlic.
  • 1x thumb size piece ginger.
  • 2 tablespoons tomato puree/paste.
  • 1 tablespoon soy sauce.
  • 1-2 teaspoons brown sugar.
  • 1 tablespoon cornflour.
  • Tin of pineapple rings/chunks with juice.
  • 1x carrot.
  • 1x onion.
  • 1x bell pepper.
  • Pinch of pepper.
  • Pinch of chinese five spice.
  • Cooking oil.


  1. Before we start, remember you can make this with Chinese Fakeaway: Egg-fried Rice
  2. Cut the chicken into bitesize pieces and place into a bowl. Remember to wash your hands!
  3. In a large frying pan, heat a tablespoon of cooking oil on medium heat until it is hot. Add the chicken and fry on a medium heat until it is lightly browned all over. Remove the chicken from the pan and put back into the bowl.
  4. Into the frying pan, add the onions, carrots and peppers all at once. Fry for 5 minutes until slightly soft.
  5. Add the garlic and ginger and stir until fragrant – about 1 minute. Add the tomato paste, soy sauce and cornflour and stir for 30 seconds. Open the tin of pineapple and add the chunks and the juice.
  6. Add the chicken pieces into the pan with the sauce. Stir gently and wait for it to boil. Reduce the heat to low, and simmer for 5-10 minutes until the sauce it stick and the chicken is cooked through.
  7. Serve & enjoy!
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  • Access to kitchen hob.
  • Chopping board.
  • Sharp knife.
  • Large frying pan.
  • Mixing Bowl.
  • Wooden spoon (or other stirring utensil).

Considering Carbon Footprint

Carbon footprint (per serving): 0.90 kgCO2e. This is the same as making 43 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

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