Sweet & Sour Chicken

Ingredients #

For Sweet & Sour Sauce #

• 1 tsp of cornflour
• 180 ml of pineapple juice 
• 2 garlic cloves, grated
• 1 tsp of dried ginger
• 1 tbsp of dark soya sauce
• 1 tsp of white wine vinegar
• 1 tbsp sugar
• a pinch of ground pepper
• 3 tsp of tomato ketchup 
• a pinch of chilli powder

For the chicken #

• oil, for greasing 
• 1 onion, cut into wedges
• 1 yellow bell pepper, cut into pieces
• 1 orange bell pepper, cut into pieces 
• 1 tbsp of cornflour, heaped
• 2 diced chicken breasts
• 200g tinned chunks of pineapple

For Finishing #

• a pinch of sesame seeds

Method #

Make the sauce
In a small bowl, combine the cornflour with two tablespoons of the pineapple juice until smooth and set aside.

Pour the remaining pineapple juice into a separate bowl and stir in with garlic, ginger, soy sauce, vinegar, sugar, pepper, ketchup and chilli powder until thoroughly combined. Set aside.

Make the chicken

In a large non-stick pan or wok heat the oil and stir fry the onion and peppers for 4 minutes over high heat. Remove from the pan and set aside.

Coat the chicken in the cornflour and add to the pan. Pour some more oil if you need it. 

Stir fry for 4 minutes until golden on all sides over medium-high heat. 

Add pineapple chunks and previously fried onion & peppers. 

Stir and fry further for about 4 minutes then pour sweet and sour sauce. 

Bring to a simmer over medium heat. 

Cook for 4–5 minutes, stirring regularly until the chicken is cooked through. 

Stir in the cornflour-pineapple mixture that you made at the beginning. Give a final whisk just before adding and cook for about a minute until the sauce thickened and become glossy.

Take away from the heat and stir all together to coat nicely chicken and vegetables.

Serve hot with rice.

For the final touch sprinkle with sesame seeds.