Sweet and Sour Chicken Turkey Stir Fry

Sweet and Sour Chicken/Turkey Stir Fry

We got this recipe from an amazing local course! Cook It is a free cookery course for parents and their children. Run by the Virgin Care Wellbeing Service in Bath, the five-week course normally takes place in community venues.

The course gives parents the opportunity to cook tried and tested budget friendly recipes at home with their children. Participants receive a weekly phone call from a friendly voice to discuss healthy eating topics and choose recipes. Cook It is free and once the course is completed, families receive a free recipe booklet and a £25 supermarket voucher.

Why not ask your landlord or local health care provider if there are similar courses near you?

Serves 4 with noodles or rice


  • 1 tbsp veg oil
  • 1 garlic clove, crushed
  • 2 chicken/turkey breasts cut into bitesized pieces OR a block of firm tofu and 4 handfuls cashews
  • 3 tbps low salt soy sauce
  • 1 pepper
  • 2 carrots
  • 1 tbsp corn flour
  • Freshly ground black pepper
  • Half a bag bean sprouts OR a bunch of spring onions
  • 227g tin pineapple chunks in juice


  1. Prepare the ingredients
    1. Peel carrots and pepper. Cut into thin strips
    2. Trim spring onions and slice (if using)
    3. Open and drain the pineapple (save the juice!)
    4. If using tofu, drain, dry with paper towel and cut into bite-size cubes
  2. Heat the oil in a frying pan. Add the chicken /turkey and garlic. Cook over a medium heat for 5 minutes
  3. Add the carrots to the pan and cook for 5 more minutes. Add the pepper and the pineapple chunks, stir for 2-3 minutes
  4. Add water to the pineapple juice to make it up to 200ml. Mix well and pour in the pan
  5. Put the corn flour into a cup, add the soy sauce, mix and immediately add to the pan along with the spring onion or bean sprouts. Bring to a simmer and cook for 2 minutes. Add black pepper to taste and cashews if using.
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