Ingredients
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1.3kg Chicken Breastchopped into bitesized chunks
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700g Carrotschopped finely
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2 tbsp Olive Oil
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300g Mushroomsquartered
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2 Onionchopped roughly
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150ml Soy Sauce
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450g Tomato Ketchup(about a whole small bottle)
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85g White Wine Vinegar
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2 tins Tinned Pineapple Chunks
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2 Green Bell Pepperschopped roughly
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5 Tbsp Corn Flour
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2 Tsp Chilli Flakes
Directions
Taking away a bunch of Venture Scouts can be challenging, but a well fed Venture Scout is a happy Venture Scout! Sweet and Sour Chicken was the answer! We visited Castlewellan Forest Park in County Down, N. Ireland for the last of our outdoor camps this year. For our new recruits this would be their first camp with us so we wanted them to be fed well with ‘proper’ camp food.
The sweet and sour chicken was to be our Saturday evening dinner cooked inside dutch ovens, which are great for cooking for large groups. This unfortunately meant that it was quite dark so the photos are poor!
Steps
1
Done
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Prepping Ingredients |
2
Done
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Stir Fry |
3
Done
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BakeAdd the soy sauce, ketchup, vinegar and pineapple juice (not the chunks just yet). Stir together and bring to boil. Bake for 35 - 40 minutes using 25 - 30 charcoals under the dutch oven. Cook until the sauce is a dark burnt orange colour. Add the pepper, chilli flakes and corn flour to thicken to desired consistency (we used about 5 tablespoons). Remove from heat and stir in the pineapple chunks. Recommended to serve over boiled or egg fried rice. |
4
Done
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Enjoy! |
One Comment Hide Comments
Great recipe Mark. Thanks! These photos definitely aren’t that bad!