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.
14 in stock (can be backordered)
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.
A favourite in our home!