When the craving for sweet and sour chicken hits, don’t reach for the phone to call your local takeaway – try our healthy version; it’s just as tangy and delicious but much better for you.


1/4 cup rice vinegar

2 tablespoons reduced-salt soy sauce

2 tablespoons cornflour

2 tablespoons apricot jam

2 tablespoons canola oil, divided

500g chicken tenders or thighs, cut into bite-size pieces

4 cloves garlic, finely chopped

2 teaspoons finely grated ginger

1 cup reduced-salt chicken stock

6 cups vegetables, such as snow peas, broccoli and capsicum, cut into bite-size pieces

1 can sliced water chestnuts, drained


1. Whisk vinegar, soy sauce, cornflour and apricot jam in a small bowl. Set aside.

2. Heat 1 tablespoon oil in a large frying pan or wok over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, just starting to brown in spots, about 2 minutes more. Transfer to a plate.

3. Add the remaining 1 tablespoon oil, plus the garlic and ginger to the pan and cook, stirring, 20 to 30 seconds. Add chicken stock and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken.

4. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with brown rice.

What’s your favourite Asian takeaway dish?