This is a slightly different version of a sweet and sour “Chuck & Bung”. I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal. Try it – you will love it!
4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice
- Put oven on to 200C/ 180 fan/ Gas 6.
- Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
- Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
- Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
- Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
- Crush the garlic directly into the baker using the Garlic Press.
- Grate the ginger directly into the baker using the Microplane Fine Grater
- Add freshly ground pepper using Grinder.
- Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
- Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
- Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
- Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
- Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
- Place in oven for 30 mins – until bubbling nicely.
- Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.
Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware
Chuck & Bung Sweet & Sour…. Yum!!
I have been given a new “Chuck and Bung” recipe by my Pampered Chef colleague Deborah and its a corker!! This is the easiest sweet and sour recipe I have ever tried and it tastes fabulous. Deborah did suggest that you can double the sauce ingredients (ketchup, vinegar & sugar) but on my first go yesterday I just made it as the recipe suggest. Next time I think I shall try the double sauce approach (sorry Deborah for not listening!!)
• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar or other brown sugar
• 2 garlic cloves , crushed
• 4 skinless and boneless chicken breasts, cut into chunks
• 1 small onion , roughly chopped
• 2 red peppers , seeded and cut into chunks
• 227g 8 oz can pineapples pieces in juice, drained
• 100g sugar snap peas , roughly sliced
• handful salted, roasted cashew nuts, optional
Use the Measure All Cup to measure the ketchup and the vinegar, tip into Classic Batter Bowl.
Add the dark brown sugar, using the Adjustable Measuring Spoons.
Use the Garlic Press to add the garlic to the Batter Bowl
Use Forged Cutlery Utility Knife to chop the chicken and add to the mix.
Throw in any chopped veg as desired! Mix well with Small Mix ‘N Scraper.
Chuck everything into the Rectangular Baker and bung in the oven at 180 for about 35-40 minutes.
Serve with rice! Delicious!!
Options: change the veg above for baby corn, mushrooms & peppers and leave out the pineapple. Susie
Independent Sales Director for The Pampered Chef
- Sweet & Sour Ready for the oven.
Filed under Batter Bowl, Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Garlic, Garlic Press, Mushrooms, Other, Pepper, Rice, Rice Cooker, Square Baker, Stoneware, Tomato
This recipe was requested by daughter for this week’s menu so I came to my FB page to make it (quicker than rifling through my recipes!) and it has disappeared! So, if you missed it the first time, or wanted it and it got lost here is the yummiest, easiest sweet and sour recipe without a jar!!!
2tbsp souy sauce
2tbsp rice vinegar (or white wine vinegar)
2tbsp tomato puree
1tbsp caster sugar
2tsp toasted sesame oil
150ml chicken stock or water
1tbsp groundnut or veg oil
500g pork fillet, trimmed and cubed
2 peppers, deseeded and cubed
1 or 2 (if small) carrots sliced into sticks
1 bunch of spring onions, trimmed and chopped
5cm piece of root ginger, peeled and thinly sliced
1 lg clove of garlic, thinly sliced
400g pack of fresh pineapple or similar sized tin
- In a bowl, mix together soy sauce, vinegar, tomato puree, sugar, sesame oil, cornflour and stock (or water). Set aside
- Heat the oil in a stir fry or family skillet (or wok or lg saucepan) and when really hot add the pork and stir-fry for 5 minutes until coloured all over
- Add the peppers and spring onions and stir fry for a further 5 minutes until softened, then stir in the ginger & garlic and cook for a further minute
- Stir in the sauce then let it simmer for a couple of minutes or until the pork is cooked through. Add the pineapple and juices (if from a pack though not from the tin) and heat through. Serve with noodles.