We’ll be ending this half of term in style with this delicious sweet and sour chicken recipe. What a perfect way to celebrate Chinese New Year!

Don’t forget to take a photograph of your meal and Tweet us @stgeorgesascot

Friday Feasts Chicken


A chopping board, knife, serrated knife, large frying pan or wok, wooden spoon, measuring spoons, small bowl, teaspoon, a pan for the noodles.


Serves 4

3-4 chicken breasts

Pinch of salt

2 tablespoons cornflour

2-3 tablespoons oil

1 onion

1 red pepper

A handful of spinach or pak choy (optional)

200g tinned pineapple chunks (reserve the juice)

1 table spoon water chestnuts (optional)

250 g medium egg noodles

For the sweet and sour sauce

1 teaspoon corn flour

4 tablespoons cold water

2 tablespoons caster sugar

2 tablespoons white wine vinegar

2 tablespoons tomato puree

2 tablespoons pineapple juice or orange juice

2 tablespoons soya sauce


  1. Combine the ingredients for the sauce in the small bowl and set aside
  2. Drain the pineapple keeping some of the juice chop into smaller pieces if required
  3. Drain the water chestnuts if serving
  4. Boil some water to cook the noodles
  5. Slice the onion and pepper evenly
  6. Cut the chicken breasts into even sized pieces, sprinkle with salt and toss in corn flour
  7. Heat 3 tablespoons of oil in the wok or frying pan and start to stir fry the chicken
  8. Add the onion and pepper and continue to move everything around the pan. The chicken will be firm when pressed
  9. Put the noodles in the boiling water and set your timer
  10. Add the pineapple and water chestnuts, reduce the heat and add the sauce stirring continuously to coat the chicken. Add a little water or fruit juice if it is too thick and the greens (if using) which will cook in minutes
  11. Drain the noodles and serve with the chicken