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Sweet and Sour Chicken

Sweet and Sour Chicken

An easy sweet and sour chicken recipe you can't miss: find out how to prepare sweet and sour chicken with coconut milk and served in coconut halves.

27 July, 2015
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serves for


total time

0 HR 55 MIN


Soy sauce
3 tbsp light
2 tbsp
600 g, breast, cut into pieces
500 g, green
Sesame oil
4 tbsp
1, finely diced
1, cut into small chunks
Chicken stock
100 ml
Lemon juice
2 tbsp
Oyster water
4 tbsp
Chili pepper


Drill holes in the three hollows in each coconut, drain and reserve the coconut milk, then cut each coconut in half with a saw.

Whisk the soy sauce and honey together and brush over the chicken.

Cook the asparagus in boiling salted water for around 7 minutes, drain, quench in cold water and cut into pieces on a diagonal.

Heat the oil in a wok.

Add the onions and fry until translucent, then add the chicken and fry for 1-2 minutes before adding the pineapple and asparagus.

Pour in the chicken stock and coconut milk and season with the lemon juice, oyster sauce, salt, ground black pepper, a pinch of ground cloves and a pinch of chilli powder.

Simmer for around 4 minutes then spoon into the coconut halves and serve hot.

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