Sweet and Sour

Kingfisher Sliced Water Chestnuts

225g (DW 140g)

Sweet and Sour


  • 220g Kingfisher Sliced Water Chestnuts, drained
  • 2 tablespoons vegetable oil
  • 4 skinless, boneless chicken breasts, cut into cubes
  • 1 small red pepper, de-seeded and cut into 2.5cm/1 inch pieces
  • 1 small green pepper, de-seeded and cut into 2.5cm/1 inch pieces
  • Fresh ginger, peeled and finely chopped
  • 6 garlic cloves, chopped
  • 1 bunch spring onions, cut into 2.5cm/1in pieces
  • Ground white pepper
  • ½ red pepper, chopped (to serve)
  • 1 tablespoon soft brown sugar
  • 2 tablespoon rice vinegar
  • 3 tablespoon rice wine or dry sherry
  • 2 tablespoon dark soy sauce
  • 175ml chicken stock
  • 2 tablespoons tomato purée
  • 2 tablespoons cornflour mixed with 2 tablespoons water
  • 2 tablespoons water


  • Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic and fry for 2-3 minutes.
  • Add the Kingfisher Sliced Water Chestnuts and spring onions and fry for about 30 seconds.
  • Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes to ensure the chicken is piping hot throughout. Season with white pepper, serve hot.
  • Serve with cooked rice or noodles and sprinkle slices of fresh red pepper on top (optional).