SWEET AND SOUR CHICKEN
It's great making your own Sweet and Sour Chicken as you know there won't be lots of unnecessary flavour enhancers, sugar and salt added (which is often the case if you buy a take away/take out)! You can also adjust the sweet/sourness to your family's taste.
425g diced chicken breast (for smaller babies it's easier to shred the chicken once it is cooked)
1 large white onion, diced
2 cloves of garlic, crushed
1 large red pepper, deseeded and cut into strips
1 large carrot, peeled and finely sliced (to speed up the cooking time)
200g/small tin of pineapple chunks in juice, drained with juice reserved
400g/large tin of chopped tomatoes
2 dessertspoons of apple cider vinegar
1 teaspoon of sesame oil
1 heaped dessertspoon of cornflour
Heat a little oil in a large pan and add in the onion. Fry until translucent.
Add the garlic and carrot and fry for 2 minutes.
Put the pepper, chicken and pineapple into the pan and fry until the chicken becomes white/opaque.
Add all of the remaining ingredients (including the pineapple juice) except for the cornflour, mix well and simmer for 5 minutes.
Mix the cornflour with a little cold water to form a paste and add to the pan. Stir and cook until the sauce thickens.
Serve with fluffy rice and steamed vegetables!
MORE SOUR - add more apple cider vinegar.
SWEETER - try adding a little apple puree/sauce or honey (for babies over 1).
ALTERNATIVE TWIST - add extra vegetables or even a little chilli. Use turkey or pork strips (babies could find this texture harder to eat) instead of the chicken.
VEGETARIAN TWIST - you can make sweet and sour vegetables - try some baby corn, broccoli, sugar snaps etc or sub the chicken with firm tofu.