Mary Berry Sweet and Sour Chicken Recipe

This Mary Berry-inspired sweet and sour chicken brings tender pieces of chicken and colourful vegetables together in a glossy, tangy sauce. Pineapple adds a gentle sweetness, while peppers and onions retain a little bite. It is an easy, family-friendly dish that takes about 45 minutes from start to finish. Serve it with rice for a comforting midweek meal.

Sweet and Sour Chicken Ingredients

For the chicken and vegetables

• 600g boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, cut into wedges
• 1 red pepper, deseeded and cut into bite-sized pieces
• 1 green pepper, deseeded and cut into bite-sized pieces
• 2 garlic cloves, crushed
• 1 teaspoon finely grated fresh ginger
• 225g pineapple chunks, drained, with 150ml juice reserved

For the sweet and sour sauce

• 150ml reserved pineapple juice
• 3 tablespoons tomato ketchup
• 2 tablespoons rice vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon light brown sugar
• 1 tablespoon cornflour
• 2 tablespoons cold water

Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves: 4

How to Make Sweet and Sour Chicken

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Have a large ovenproof dish ready and place a shelf in the middle of the oven.
• Mix the sauce: In a jug, stir together the pineapple juice, ketchup, rice vinegar, soy sauce and brown sugar. In a separate small bowl, mix the cornflour with the cold water until smooth, then stir it into the sauce.
• Brown the chicken: Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes, turning occasionally, until lightly browned. It does not need to be cooked through at this stage. Transfer it to the ovenproof dish.
• Cook the vegetables: Add the onion and peppers to the same pan and cook for 3 minutes, stirring. Add the garlic and ginger and cook for 30 seconds more. Spoon the vegetables into the dish with the chicken.
• Add the sauce and pineapple: Stir the sauce again to redistribute the cornflour, then pour it into the dish. Add the pineapple chunks and stir everything together.
• Bake: Bake uncovered for 20 to 25 minutes, stirring halfway through, until the sauce is bubbling and thickened. The chicken should be cooked through and reach 75°C in the thickest pieces.
• Rest and serve: Leave the dish to stand for 5 minutes before serving. Stir once more, then spoon the chicken and sauce over warm rice.

Tips for the Best Sweet and Sour Chicken

How do I keep the chicken tender?

Cut the chicken into similarly sized pieces so they cook evenly. Brown them briefly before baking, then check for doneness towards the end of the cooking time.

How can I make the sauce thicker?

The sauce should thicken as it bubbles in the oven. If it is still too thin, transfer it to a pan and simmer for a few minutes, stirring frequently.

How do I stop the vegetables becoming too soft?

Cut the peppers and onion into generous bite-sized pieces and cook them only briefly in the frying pan. They will soften further in the oven.

Can I adjust the sweetness or tanginess?

Yes. Taste the cooked sauce and add a little extra sugar for sweetness or a splash of rice vinegar for more tang. Stir well before serving.

Serving Suggestions

• Serve with steamed basmati or jasmine rice.
• Add egg noodles for a quick alternative to rice.
• Pair with steamed broccoli or green beans.
• Scatter sliced spring onions over the top for a fresh finish.

Storage and Reheating

Room temperature

Do not leave cooked chicken at room temperature for more than 2 hours. Divide leftovers into shallow containers so they cool quickly, then refrigerate.

Refrigerator

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until piping hot throughout, adding a splash of water if the sauce has thickened. Reheat only once.

Freezing

Freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Defrost overnight in the fridge, then reheat until piping hot throughout. The peppers may be softer after freezing.

Nutrition

Approximate values per serving, excluding rice:

• Calories: 290 kcal
• Carbohydrates: 23g
• Protein: 36g
• Fat: 5g
• Saturated fat: 1g
• Sodium: 400mg

Nutrition values are estimates and will vary depending on the ingredients and brands used.

FAQs

Sweet and Sour Chicken

0.0 from 0 votes

Course: Main courseCuisine: British-inspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken, peppers and pineapple baked in a glossy sweet and sour sauce. An easy Mary Berry-inspired family dinner.

Ingredients

• 600g boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tablespoon vegetable oil

• 1 medium onion, cut into wedges

• 1 red pepper, deseeded and cut into bite-sized pieces

• 1 green pepper, deseeded and cut into bite-sized pieces

• 2 garlic cloves, crushed

• 1 teaspoon finely grated fresh ginger

• 225g pineapple chunks, drained, with 150ml juice reserved

• 150ml reserved pineapple juice

• 3 tablespoons tomato ketchup

• 2 tablespoons rice vinegar

• 1 tablespoon light soy sauce

• 1 tablespoon light brown sugar

• 1 tablespoon cornflour

• 2 tablespoons cold water

Directions

• Preheat the oven to 200°C or 180°C fan. Have a large ovenproof dish ready.
• Mix the pineapple juice, ketchup, vinegar, soy sauce and sugar. Mix the cornflour with the cold water until smooth, then stir it into the sauce.
• Heat the oil in a large frying pan over medium-high heat. Brown the chicken for 4 to 5 minutes, then transfer it to the ovenproof dish.
• Cook the onion and peppers in the same pan for 3 minutes. Add the garlic and ginger and cook for 30 seconds, then transfer to the dish.
• Stir the sauce again, then pour it into the dish. Add the pineapple and stir to combine.
• Bake uncovered for 20 to 25 minutes, stirring halfway through, until the sauce is bubbling and the chicken reaches 75°C.
• Leave to stand for 5 minutes, stir and serve with rice.

Notes

• Cut the chicken into even pieces for consistent cooking.
• Check that the thickest pieces of chicken reach 75°C.
• Nutrition is estimated per serving and excludes rice.