A staple of your local Chinese takeaway, sweet and sour chicken is a delicious blend of unusual flavours - pineapple combines with soy sauce, ginger and rice vinegar to make a fabulous sweet yet sour sauce. This dish is actually super healthy, too!
- 500g chicken breasts, boneless, skinless
- 1/2 green pepper
- 1/2 red pepper
- 2 carrots
- 2 garlic cloves
- 225g tin pineapple chunks in juice
- 1 tbsp. rice vinegar
- 1 tbsp. brown sugar
- 4 tbsp. soy sauce
- 1 tbsp. corn flour
- 1 tsp. ground ginger
- 1 tsp. each veggie oil and sesame oil
Slice the chicken into strips. Thinly slice the peppers into strips. Thinly slice the carrots. Mince the garlic cloves.
Stir together the corn flour and soy sauce until smooth. Heat the veggie oil and sesame oil together in a wok and fry the chicken until browned on either side. Add the green pepper, red pepper, carrots and garlic cloves. Stir fry for 2-3 minutes.
Add the pineapple, soy sauce mixture, rice vinegar, brown sugar and ground ginger and bring to the boil. Simmer until the sauce is thickened and the chicken is cooked through. Serve immediately.