Sweet & Sour Chicken Quick Microwave

A Microwave recipe. Children and teenagers will love to make and eat this using some readily available store cupboard ingredients. A classic recipe from Sue Bridger

Serves: 4


  • 9 tbsp Tomato Ketchup, preferably low salt and sugar
  • 3 tbsp Malt Vinegar
  • 4 tbsp Muscovado Sugar
  • 2 Cloves Garlic, crushed
  • 4 Chicken Breasts, skinless, cut into bitesize pieces
  • 1 Onion, small, roughly diced
  • 2 Red/Yellow/Orange Peppers, de-seeded and cut into chunks
  • 227 tin Pineapple Pieces, in juice, drained (reserve 2 tbsp juice)
  • 2 tsp Cornflour
  • 110g Mange tout or Sugar Snap Peas, snipped diagonally with scissors
  • handful Roasted cashew Nuts


  1. Preferably the night before, in a large microwaveable bowl, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Cover and leave in the fridge to marinade. Use within 24 hours
  2. Microwave on high for 8 mins (800 watt) stirring halfway through.
  3. The sauce should be sizzling and the chicken strating to cook
  4. Mix the cornflour with 2 tbsp pineapple juice and stir into the hot dish with the pineapple and peas
  5. Pour into the bowl of hot chicken and microwave a further 5 minutes
  6. Check that the chicken is thoroughly cooked all the way through
  7. Stand for 2 minutes
  8. Stir in the cashew nuts and serve immediately with rice and oriental vegetables


Ensure that the chicken is thoroughly cooked before serving, by cuttuing and ensuring there is no red juices

To save more time, serve with microwaveable rice and a ready prepared bag of salad veg