Sweet & Sour Chicken for Toddlers
Peanut Butter and Jam. Vegemite on Toast. Bangers and Mash.
Some things are just meant to go together. And sweet & sour anything certainly falls into that category.
When we discovered this Sweet & Sour Chicken recipe for toddlers, we had to add it to our fakeaway night repertoire quicksmart.
And since we first tried it, it’s become our favourite homemade alternative to Chinese takeaway.
In no time, we can whip up something that costs a fraction of the takeaway version and packs a punch with the freshest ingredients our toddlers, funnily enough, are more than happy to get into their bellies.
Here’s a quick tip:
Make a bigger batch so you have leftovers and can enjoy the fruit of your labour a second night in a row. #winning The kids (and you) will thank you later!
Want to make fakeaway night extra special?
Dish up your toddler-friendly Sweet & Sour Chicken on one of our Stickie Plates so Bear, Cat or Bunny become your little one’s fun dinnertime companion. Not only will the Stickie Plate help contain the mess, it will also turn your meal into 3 little portions that neatly separate what’s worth separating.
And when it’s time to wind down over a family movie, rest assured that your dishwasher will confidently take care of the mess for you. Because just like all other We Might Be Tiny silicone products, the Stickie Plate is dishwasher, freezer, oven and microwave-safe.
Makes 6 portions | Prep 20 minutes | Cook 20 minutes
Ingredients
- 125 ml (1 cup) pineapple juice (reserved from canned pineapple chunks)
- 2 tbsp apple cider vinegar
- 1 tbsp tamari
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 3 tsp cornflour
- 6 tsp cold water
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 clove garlic, finely diced
- 2 tsp ginger, finely diced
- 500 g chicken breasts, cut into small chunks
- 1 red capsicum, finely diced
- 1 carrot, peeled and cut into matchsticks
- 1 small broccoli, cut into florets
- half a small zucchini, finely diced
- 440 g (1 can) pineapple chunks
Method
To make the sauce, add pineapple juice, vinegar, tamari, tomato paste, and maple syrup to a small bowl. Mix to combine and set aside.
In a separate bowl, mix together the corn flour and water. Set aside.
Heat oil in a large wok over a high heat and add onion. Sauté for 5 minutes until soft and translucent. Add the garlic and ginger and cook for a further minute.
Add the chicken and cook until white on the outside.
Add the vegetables and fry for a further 2 minutes.
Pour in the sauce ingredients and mix to ensure vegetables and chicken are coated. Bring to the boil then add the corn flour mixture and allow to simmer for around 3 minutes, until the sauce thickens.
Add the pineapple chunks, stir through, then serve on your favourite Stickie with a side of rice.
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