Mary Berry Sweet and Sour Chicken Recipe – Easy Dinner

When sweet, tangy, and savoury flavours come together in one glossy dish, sweet and sour chicken makes a colourful and satisfying dinner. This stir-fried recipe combines tender chicken with onion, red bell pepper, and pineapple, finished with a sauce made from tomato ketchup, white wine vinegar, light soy sauce, and soft brown sugar.

The recipe brings restaurant-style flavours into a homemade meal and can be served with steamed jasmine rice, egg fried rice, or plain noodles. As you continue, you’ll find the equipment and ingredients needed, the cooking method, practical tips, serving ideas, storage guidance, answers to common questions, and the available nutrition information.

Equipment

Equipments for Mary Berry Sweet and Sour Chicken Recipe:

To prepare this recipe successfully, you will need a few basic kitchen tools. A large frying pan or wok helps cook the chicken and sauce evenly, while other essential equipment makes preparation easier and more organised.

• Large frying pan or wok – useful for stir-frying the chicken and combining the sauce.
• Mixing bowl – helps combine ingredients and prepare the sauce mixture.
• Wooden spoon – useful for stirring ingredients and preventing sticking.
• Measuring spoons – ensure accurate amounts of sauces and seasonings.
• Sharp knife – helps cut chicken and vegetables into suitable pieces.
• Chopping board – provides a safe surface for preparing ingredients.

Ingredients

This Mary Berry Sweet and Sour Chicken Recipe uses simple ingredients to create a balanced and flavourful meal. The combination of tender chicken breast, colourful vegetables, and a tangy sauce creates the perfect homemade dish. Each ingredient works together to deliver the classic sweet and savoury taste expected from a sweet and sour chicken recipe.

Ingredient	Quantity
Chicken breast, cut into bite-size pieces	500 g
Cornflour	2 tbsp
Vegetable oil	As needed
Onion	1 large
Red bell pepper	As needed
Pineapple chunks, fresh or tinned, drained	200 g
Tomato ketchup	4 tbsp
White wine vinegar	3 tbsp
Light soy sauce	2 tbsp
Soft brown sugar	3 tbsp
Cornflour	1 tsp
Water	100 ml

How to Make

1. Start by preparing the chicken. Toss the chicken pieces with cornflour until they are lightly coated. This helps seal in moisture and creates a better texture when cooked.
2. Prepare the sauce by combining the required ingredients in a bowl. Whisk together until the mixture is smooth and the cornflour is fully blended to prevent lumps.
3. Heat the pan and add the oil over medium-high heat. Cook the chicken in a single layer until lightly golden and cooked through.
4. Add the onion and red bell pepper to the pan. Continue to stir-fry until the vegetables soften slightly while keeping their crisp texture.
5. Return the chicken to the pan and add the pineapple chunks. Pour in the sauce and allow it to cook until it bubbles and thickens.
6. Stir everything together until the sauce is coating everything evenly. Continue cooking for the final minute until the dish is heated through.
7. Taste the sweet and sour chicken before serving and adjust the balance if needed. Serve hot with your preferred side dish.

Expert Tips

A few simple techniques can help you achieve the best results with this recipe. From controlling the sauce consistency to keeping the vegetables fresh, these tips will help create a perfectly balanced dish with great flavour and texture.

• Coat chicken lightly with cornflour because too much coating can create a sticky texture.
• Pre-mix the sauce before adding it to the pan to prevent lumps and ensure even thickening.
• Cook chicken in batches if needed to avoid overcrowding the pan and prevent steaming.
• Keep vegetables crisp by cooking them briefly instead of over-softening them.
• Remember that texture matters in sweet and sour chicken, so avoid overcooking the vegetables.
• Allow the sauce to simmer briefly because it can thicken quickly.
• Taste before serving and adjust the sweet and sour balance according to your preference.
• Add extra vegetables such as courgette or broccoli for more variety.
• Reduce sugar or use less oil if you prefer a lighter version of the dish.

Serving Suggestions

Mary Berry Sweet and Sour Chicken Recipe is best enjoyed serve hot with simple side dishes that complement its sweet, tangy sauce. This balanced meal is ideal for a relaxed family dinner or a homemade takeaway alternative. Add fresh garnishes and refreshing drinks to complete the dining experience.

• Serve with steamed jasmine rice to soak up the glossy sweet and sour sauce.
• Pair with egg fried rice for a more filling meal.
• Enjoy with plain noodles for a classic Chinese-inspired dinner.
• Add stir-fried greens for extra colour and freshness.
• Serve with a cucumber salad for a light, refreshing side.
• Garnish with spring onions or fresh herbs for extra flavour.
• Enjoy with green tea or a refreshing soft drink.
• Finish the meal with a light fruit dessert or ice cream.

Storage

Room Temperature

• Allow the chicken to cool completely first before storing.
• Do not leave cooked chicken at room temperature for more than 2 hours.
• Transfer leftovers into an airtight container to prevent condensation.

Refrigerator

• Store in an airtight container to keep flavours fresh.
• Refrigerate for up to two days for the best texture and quality.
• Reheat gently on the hob or microwave until heated through.
• Add a splash of water while reheating to loosen the sauce.

Freezer

• Freeze the chicken and sauce separately where possible for better results.
• The recipe can be frozen for up to 3 months.
• Freeze without vegetables if you want to maintain their texture.
• Reheat gently on low heat and stir frequently until hot through.

FAQs

Q: Can I make sweet and sour chicken ahead of time?

Yes, you can prepare ahead by making the sauce and chicken separately. For the best texture, cook the chicken fresh and combine everything before serving.

Q: Why is my chicken soggy?

Soggy chicken can happen if the pan is overcrowded or the chicken is not cooked at the correct heat. Use medium-high heat and avoid steaming the chicken.

Q: How do I get a better cornflour coating?

Use the correct cornflour measurement and coat the chicken lightly. Too much coating can make the texture sticky rather than crisp.

Q: Why is my sweet and sour sauce too thin?

A thin sauce may need more cooking time. Let the sauce simmer gently until it thickens into a glossy coating.

Q: How can I fix a watery sauce?

Continue simmering the sauce until it reduces. You can also adjust the flavour balance with a small splash of vinegar or extra seasoning.

Q: Can I freeze sweet and sour chicken?

Yes, it can be frozen for later use. The chicken and sauce freeze better alone, while vegetables may lose some texture after freezing.

Q: How can I adjust the sweet and sour flavour?

Taste the sauce before serving and adjust the balance. Add a little extra sugar for sweetness or a splash of vinegar for more tang.

Nutrition

The nutritional values for Mary Berry Sweet and Sour Chicken Recipe are approximate and can vary depending on portion size, ingredients, and cooking methods. The following breakdown gives an estimated guide per serving.

Nutrient	Amount Per Serving
Calories	~420 kcal
Protein	~36 g
Carbohydrates	~34 g
Sugars	~18 g
Fat	~14 g
Saturated Fat	Approx. 3 g
Fibre	Approx. 3 g
Sodium/Salt	Approx. 1.5 g