Chicken Stir Fry with a quick Sweet & Sour Sauce

I have a confession…I am a preserve addict.  When I walk into any shop that sells a “homemade” preserve, I have to purchase it.  I have things like Cherry & Guava Jelly, Pickled Habaneros, Pineapple Marmalade and something that is the star of this post…Pineapple & Gooseberry Jam.

So what do we do with jam…put it on toast?  I am a little bored with that idea…I use jams to make sauces.  One of these sauces is a quick sweet & sour sauce for my chicken stir fry.  It goes a little something like this…

Pineapple & Gooseberry Sweet & Sour Sauce
makes 4 portions

2 tbsp Pineapple & Gooseberry jam (you can substitute  this with Apricot jam)
½ cup spirit vinegar
1 tsp fresh ginger grated
¼ cup boiling water

Place all ingredients into a pot over medium heat.  Let cook out and the ginger will infuse beautifully.

With a stick blender, blitz up to a pourable consistency.  This can stay in the fridge, so  make a whole batch for later use.

With my sweet & sour sauce, I made a quick Stir Fry.

2 chicken Breasts (optional or substitute with Tofu)
400g stir fry of choice
2 pks Two minute noodles (toss out the spice that comes with it!) – cooked according to packet
2 tbsp fresh thyme, chopped
seasoning
olive oil
3 tbsp sweet & sour sauce from above
fresh chilies, chopped (optional)

Heat a wok until scorching hot.  Fry off the chicken in a little olive oil, add vegetables, thyme and seasoning. Fry off for about 5 minutes, you want your vegetables to still be crunchy.  Add the sweet & sour sauce, ensure the chicken and vegetables are coated in sauce.  Add cooked noodles, toss and serve.

This dish can be served hot, or as a summery salad.

Enjoy!

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4 thoughts on “Chicken Stir Fry with a quick Sweet & Sour Sauce

  1. Put equal parts jelly and water in a small saucepan over low heat. Whisk until the jelly is dissolved. Brush onto meat or poultry, or toss with root vegetables or winter squash before roasting.

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