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Saturday 08 August 2026 16:58:49 GMT
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Sweet and Sour Chicken 🍍🍗 This is one of my favorite Chinese takeout meals that’s surprisingly easy to make at home. Crispy chicken tossed in a sweet, tangy sauce for a fraction of the cost of takeout. All of my recipes are now on @ReciMe | Save recipes so make sure you download it for free using the link in my bio! You can save all of my recipes in one place, plus save any recipe you find on social media so you never have to dig through your saved folder again. #recimepartner If you’re always looking for new dinner ideas, you’re in the right place. That’s why I share simple and affordable meals that save you time and money. Follow for more Weeknight Staples. Ingredients Chicken • 2 lbs chicken breast, cut into cubes • 3 eggs, beaten • ⅓ cup cornstarch • ½ cup all-purpose flour • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp salt • 1 tsp black pepper • Vegetable oil for frying Sauce • 1 tbsp oil • 1 medium onion, cut into chunks • 1 red bell pepper, chopped • 1 green bell pepper, chopped • 1½ cups pineapple chunks • ¾ cup ketchup • ¾ cup pineapple juice • 3 tbsp brown sugar • 2 tbsp rice vinegar • 2 tbsp soy sauce • 3 cloves garlic, minced • 1 tsp fresh grated ginger • 1 tsp sesame oil • 1 tbsp cornstarch • 2 tbsp water • Steamed rice • Sesame seeds • Sliced green onions Instructions 1. Add the beaten eggs, garlic powder, onion powder, salt, pepper, cornstarch, and flour to the chicken. Mix until every piece is evenly coated. 2. Air fry at 400°F until the chicken is golden brown and cooked through. (You can also deep fry if preferred.) 3. Heat the oil in a large skillet. Cook the onion and bell peppers for 3–4 minutes, then add the pineapple and cook for 1 more minute. 4. Add the ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Mix together, then stir in the pineapple juice and brown sugar. 5. Mix the cornstarch and water together, then stir it into the sauce. Simmer until thickened, then toss in the crispy chicken until fully coated. 6. Serve over steamed rice and garnish with sesame seeds and sliced green onions. #easydinners #sweetandsour #chicken
Sweet and Sour Chicken 🍍🍗 This is one of my favorite Chinese takeout meals that’s surprisingly easy to make at home. Crispy chicken tossed in a sweet, tangy sauce for a fraction of the cost of takeout. All of my recipes are now on @ReciMe | Save recipes so make sure you download it for free using the link in my bio! You can save all of my recipes in one place, plus save any recipe you find on social media so you never have to dig through your saved folder again. #recimepartner If you’re always looking for new dinner ideas, you’re in the right place. That’s why I share simple and affordable meals that save you time and money. Follow for more Weeknight Staples. Ingredients Chicken • 2 lbs chicken breast, cut into cubes • 3 eggs, beaten • ⅓ cup cornstarch • ½ cup all-purpose flour • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp salt • 1 tsp black pepper • Vegetable oil for frying Sauce • 1 tbsp oil • 1 medium onion, cut into chunks • 1 red bell pepper, chopped • 1 green bell pepper, chopped • 1½ cups pineapple chunks • ¾ cup ketchup • ¾ cup pineapple juice • 3 tbsp brown sugar • 2 tbsp rice vinegar • 2 tbsp soy sauce • 3 cloves garlic, minced • 1 tsp fresh grated ginger • 1 tsp sesame oil • 1 tbsp cornstarch • 2 tbsp water • Steamed rice • Sesame seeds • Sliced green onions Instructions 1. Add the beaten eggs, garlic powder, onion powder, salt, pepper, cornstarch, and flour to the chicken. Mix until every piece is evenly coated. 2. Air fry at 400°F until the chicken is golden brown and cooked through. (You can also deep fry if preferred.) 3. Heat the oil in a large skillet. Cook the onion and bell peppers for 3–4 minutes, then add the pineapple and cook for 1 more minute. 4. Add the ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Mix together, then stir in the pineapple juice and brown sugar. 5. Mix the cornstarch and water together, then stir it into the sauce. Simmer until thickened, then toss in the crispy chicken until fully coated. 6. Serve over steamed rice and garnish with sesame seeds and sliced green onions. #easydinners #sweetandsour #chicken
These traditional Welsh honey cakes are beautifully simple, with honey doing much of the heavy lifting when it comes to both sweetness and flavour. And the honey for these is PARTICULARLY special. It was very kindly provided by @heistchocolate a Welsh chocolatier who sources it from a local beekeeper in Wales. Using a genuinely local honey in a recipe like this just feels SOOOO right, particularly when the whole point of this series is celebrating the ingredients and food traditions of the places these recipes come from. Makes 10 175g unsalted butter, softened 80g dark brown sugar 125g Welsh honey 3 medium eggs @steweeggs 200g self-raising flour ½ tsp bicarbonate of soda 1 tbsp ground cinnamon 1 tsp ground ginger ¼ tsp freshly grated nutmeg Generous pinch of sea salt @halenmon 2 tbsp whole milk FOR THE HONEY TOPPING 3 tbsp Welsh honey @Heist Chocolate Method Preheat the oven to 160°C fan / 180°C conventional and line a 12-hole muffin tray with cases or heavily butter them if you don't have any muffin cases. Beat the butter and brown sugar together until pale and fluffy. Add the honey and beat again until combined. Add the eggs one at a time, beating well between each addition. Fold through the dry ingredients. Add the milk and gently mix until you have a smooth batter. Divide between the muffin holes, filling each around two-thirds full. Bake for 18–22 minutes until beautifully risen and golden and a skewer inserted into the centre comes out clean. While the cakes are still lovely and warm, take care to prick the tops a few times with a skewer, then generously brush over the warm honey and allow it to soak in. . . . #welshrecipes #welshfood #greatbritishfood #honeycake #englishfood
These traditional Welsh honey cakes are beautifully simple, with honey doing much of the heavy lifting when it comes to both sweetness and flavour. And the honey for these is PARTICULARLY special. It was very kindly provided by @heistchocolate a Welsh chocolatier who sources it from a local beekeeper in Wales. Using a genuinely local honey in a recipe like this just feels SOOOO right, particularly when the whole point of this series is celebrating the ingredients and food traditions of the places these recipes come from. Makes 10 175g unsalted butter, softened 80g dark brown sugar 125g Welsh honey 3 medium eggs @steweeggs 200g self-raising flour ½ tsp bicarbonate of soda 1 tbsp ground cinnamon 1 tsp ground ginger ¼ tsp freshly grated nutmeg Generous pinch of sea salt @halenmon 2 tbsp whole milk FOR THE HONEY TOPPING 3 tbsp Welsh honey @Heist Chocolate Method Preheat the oven to 160°C fan / 180°C conventional and line a 12-hole muffin tray with cases or heavily butter them if you don't have any muffin cases. Beat the butter and brown sugar together until pale and fluffy. Add the honey and beat again until combined. Add the eggs one at a time, beating well between each addition. Fold through the dry ingredients. Add the milk and gently mix until you have a smooth batter. Divide between the muffin holes, filling each around two-thirds full. Bake for 18–22 minutes until beautifully risen and golden and a skewer inserted into the centre comes out clean. While the cakes are still lovely and warm, take care to prick the tops a few times with a skewer, then generously brush over the warm honey and allow it to soak in. . . . #welshrecipes #welshfood #greatbritishfood #honeycake #englishfood
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