SWEET & SOUR CHICKEN

Prep 5mins Cook 15mins Serves 4

INGREDIENTS

• 400g brown basmati rice

• 2 tbsps soft brown sugar

• 4 tbsps white wine vinegar

• 454g can unsweetened pineapple chunks with juice

• 2 tbsps tomato ketchup

• 2 tbsps soy sauce

• 3 cm fresh ginger, grated

• 1 clove garlic, finely sliced

• 1 tbsp cornflour

• 1 tsp salt

• 1 tsp five spice powder

• 400g skinless, boneless chicken thighs, cut into 2cm cubes

• 2 tbsps sunflower oil

• 4 spring onions, cut into 3cm lengths

• 1 red, 1 yellow, 1 green pepper, cut into chunks

• 25g fresh coriander

METHOD

1 Cook the rice according to pack instructions. In a saucepan dissolve the sugar in the vinegar over a gentle heat. Add the pineapple, juice, ketchup and soy sauce. Bring to the boil. Add the ginger and garlic. Simmer gently until the sauce starts to thicken. Set aside.

2 Combine the cornflour, salt and five spice and coat the chicken. Pre-heat a wok to very hot. In 1 tbsp of oil, fry the chicken until crispy. Transfer to a plate.

3 Add 1 tbsp oil. Stir-fry the spring onion and peppers for 2mins. Add the chicken and stir in the sauce, simmer for 2mins or until the chicken is cooked and the sauce glossy & thick. Sprinkle with coriander & serve with the rice.