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and ¼ cup water in a bowl. Add chicken. Toss to coat. 2. Heat peanut oil in a medium frying pan over medium-high heat. Shake excess batter from chicken. Cook chicken, in batches, for 4 minutes or until cooked through and crisp. Drain on paper towel. 3. Meanwhile, drain pineapple, reserving juice. Combine remaining cornflour, reserved pineapple juice, garlic, soy sauce, ketchup and vinegar in a medium jug. 4. Heat extra oil in a wok or large frying pan over high heat. Add brown onion, capsicum and chilli. Stir-fry for 2 minutes or until starting to soften. Add sauce mixture. Stir-fry for 1 minute or until sauce bubbles and thickens. Add pineapple, chicken and green onion. Stir until heated through. Serve chicken with rice. RECIPE: AMIRA GEORGY, SUPER FOOD IDEAS PICTURE: GUY BAILEY MAKES 15 PREPARATION TIME: 5 MINUTES COOKING TIME: 10 MINUTES 1 cup self-raising flour, sifted ¼ cup caster sugar 1 egg ½ cup milk 40g butter, melted ¼ cup fresh raspberries ¼ cup fresh blueberries vanilla ice cream, to serve maple or golden syrup, to serve ●0 fresh raspberries, extra, to serve METHOD 1. Place the flour, sugar, egg, milk and butter in a bowl and whisk until smooth. 2. Add the raspberries and blueberries and stir to combine. 3. Let batter stand for an hour in the fridge. 4. Heat a large, lightly greased non-stick frying pan over medium heat. 5. Pour tablespoonfuls of the mixture into the pan and cook for 2-3 minutes on each side or until puffed and golden. Serve with ice cream, syrup and extra raspberries, if desired. RECIPE: DONNA HAY