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mary berry sweet and sour chicken

Mary Berry Sweet and Sour Chicken Recipe

This vibrant sweet and sour chicken showcases marinated chicken pieces stir-fried with colorful bell peppers, celery, and onion, then glazed in a tangy sauce made from ketchup and the natural juices of canned pineapple and lychees. The dish comes together in just 35 minutes, combining tender chicken with tropical fruit chunks and crisp vegetables in a glossy, cornstarch-thickened sauce that's perfect served over steamed rice.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Chinese-British
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb 500g skinless, boneless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 2 tbsp dark soy sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 × 8oz 250g can pineapple chunks in natural juice, drained (juice reserved)
  • 2 tbsp cornstarch
  • 3 tbsp sunflower oil
  • 1 green bell pepper halved, seeded, and cut into bite-sized pieces
  • 1 red bell pepper halved, seeded, and cut into bite-sized pieces
  • 1 celery stalk thickly sliced
  • 1 onion cut into bite-sized chunks
  • ¼ cup ketchup
  • 8 oz 250g canned lychees, drained (juice reserved)
  • Salt and black pepper to taste
  • Chopped fresh cilantro for garnish optional

Method
 

  1. Place the chicken pieces in a large bowl and toss them with the soy sauce and rice wine or sherry until well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop.
  2. While the chicken marinates, combine the reserved pineapple juice with enough water to reach 1 cup total. Blend this liquid with the cornstarch until smooth and set aside for later use.
  3. Heat the oil in a wok or large frying pan over high heat. Add the marinated chicken (working in batches if needed to avoid overcrowding) and stir-fry for 3–4 minutes until golden brown on all sides. Remove the chicken with a slotted spoon and set aside.
  4. Toss the green and red bell peppers, celery, and onion into the wok. Stir-fry the vegetables for about 5 minutes until they're tender-crisp and slightly charred at the edges.
  5. Pour the cornstarch and pineapple juice mixture into the wok along with the ketchup and reserved lychee juice. Stir continuously and cook for 3–5 minutes until the sauce thickens and becomes glossy.
  6. Return the cooked chicken to the wok, then add the lychees and pineapple chunks. Toss everything together and heat through for a minute or two.
  7. Season with salt and pepper to taste and serve immediately. Garnish with fresh cilantro if desired for an extra pop of color and flavor.

Notes

Storage and Reheating

Store leftover Mary Berry sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken together to maintain moisture and flavor. To reheat, warm in a wok or large skillet over medium heat, stirring frequently until heated through. Add a tablespoon of water or chicken stock if the sauce has thickened too much. You can also microwave individual portions in 1-minute intervals, stirring between each. For best results, avoid overcooking during reheating to keep the vegetables crisp and the chicken tender.