Sweet and Sour Chicken
Main
- 4 1/2 oz Rice
- 2 tsp Vegetable Oil
- 7 oz Skinless Chicken Breast (cut into bite size pieces)
- 1 Carrot (cut into matchsticks)
- 1/2 tsp Finely Grated Ginger
- 3 1/2 oz Canned Pineapple (drained, cut into chunks)
- 2 Spring Onions (sliced thinly on the diagonal)
Sauce
- 2 tbsp Ketchup
- 2 tbsp Rice Wine Vinegar
- 2 tsp Caster Sugar
Cook the rice according to pack instructions. Drain and keep warm.
Meanwhile, mix all the sauce ingredients together in a jug with the pineapple juice and set aside.
Heat a wok with the oil. Dip the chicken pieces in the soy sauce and then coat with cornflour.
Add to the hot oil in batches. Cook for 3-4 minutes, turning until golden and just cooked. Set to the one side.
Add the carrot and peppers to the pan and cook for 2 minutes to soften slightly. Add the ginger and garlic and cook for 30 seconds. Tip the sauce into the pan, stir for 1 minute, until bubbling and everything is glossy.
Add the chicken, pineapple chunks and spring onions and heat it all through. Serve with the rice. (I love brown rice)