Chicken Asian Sweet/Sour



Serving suggestion: rice or Asian noodles.

Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.

8 in stock (can be backordered)

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We braise chunks of the more flavourful chicken thighs on the bone, add thin strips of ginger and garlic, then simmer in farm-made stock and a blend of spices and herbs. At the end, to keep the crunch texture, we add onion, peppers, sweet corn and a selection of seasonal fruit including pineapple and/or peach.

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