Sweet and Sour Chicken Ingredients: Equipment: Olive oil Frying pan 1 onion Wooden spoon 1 clove garlic 2 chopping boards 1 green pepper 2 knives 1 carrot Tin opener 2 Chicken breasts Measuring jug 1 can Pineapple pieces Teaspoon, tablespoon 2 level tsp Sugar Vegetable peeler 2 tblsp Vinegar 1 tblsp Soy Sauce 1 level tblsp Tomato Puree 1 level tblsp Cornflour 125g rice Salt and Pepper DISH & CUTLERY Method: Heat the oil in a large pan. Cut the chicken into pieces, add to the pan and fry over a fairly high heat for 5 minutes stirring occasionally. Peel and chop onions, peel and crush garlic, wash, de-seed and slice peppers, peel and dice carrots. Remove chicken, sauté all vegetables for a few minutes, return chicken. Drain the juice from the pineapple pieces into a measuring jug and add enough water to make 250ml. Add the pineapple pieces to the chicken and vegetables. Add all other ingredients to the jug and mix until smooth. Pour into the pan
Sweet and Sour Chicken Ingredients: Equipment: Olive oil Frying pan 1 onion Wooden spoon 1 clove garlic 2 chopping boards 1 green pepper 2 knives 1 carrot Tin opener 2 Chicken breasts Measuring jug 1 can Pineapple pieces Teaspoon, tablespoon 2 level tsp Sugar Vegetable peeler 2 tblsp Vinegar 1 tblsp Soy Sauce 1 level tblsp Tomato Puree 1 level tblsp Cornflour 125g rice Salt and Pepper DISH & CUTLERY Method: Heat the oil in a large pan. Cut the chicken into pieces, add to the pan and fry over a fairly high heat for 5 minutes stirring occasionally. Peel and chop onions, peel and crush garlic, wash, de-seed and slice peppers, peel and dice carrots. Remove chicken, sauté all vegetables for a few minutes, return chicken. Drain the juice from the pineapple pieces into a measuring jug and add enough water to make 250ml. Add the pineapple pieces to the chicken and vegetables. Add all other ingredients to the jug and mix until smooth. Pour into the pan
TY-booklet-2018-2019.docx