Sweet and Sour Chicken

Sweet and Sour Chicken

Ingredients:

4 skinless chicken breasts

15ml olive oil

1 onion, peeled and sliced

3 mixed peppers, sliced

1 x 435g pineapple chunks in natural juice

15ml cornflour

30ml tomato sauce

15ml light soy sauce

30ml white wine vinegar

125ml water

Salt and freshly ground black pepper

Method:

Heat the oil in a wok or large frying pan. Cook the chicken breasts for 10 minutes, turning occasionally to ensure they are cooked through. Remove from the wok and set aside.

Stir-fry the onion and peppers over a high heat for 2-3 minutes. Strain the pineapple pieces, reserving the juices. Add the pieces to the pan and cook for a further 1-2 minutes.

Mix the cornflour with a little of the reserved juice to make a paste. Stir in the remaining juice, tomato sauce, soy sauce, vinegar, water and seasoning. Pour into the pan with the vegetables and bring to the boil, stirring until the sauce thickens.

Cut the cooked chicken into bite size pieces and stir into the vegetables and sauce. Simmer for 5 minutes to meld the flavours into the chicken.

Serve immediately with rice or noodles.

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