Sweet & sour chicken
So much better than a takeaway.
400g chicken breasts, diced
1 can pineapple chunks
1 red pepper, diced
1 yellow pepper, diced
1 onion, chopped
2 garlic cloves, crushed
1 tbsp fresh ginger, finely chopped
2 tbsp cornflour + more for coating
2 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp brown sugar
2 tbsp Heinz ketchup
½ tsp red chilli flakes
2 tbsp +1 tbsp vegetable oil
Salt and pepper
Spring onion, to serve
Rice, to serve
Drain the pineapple in a sieve over a bowl and keep the juice. In a medium bowl, combine cornflour, sugar, soy sauce, white wine vinegar, Heinz ketchup, red chilli flakes and pepper. Add the pineapple juice and 150ml of water and mix until well combined. Set the sauce aside.
Coat the chicken in cornflour and season. Heat vegetable oil in a large pan and cook the chicken until golden and crispy. Set aside.
Heat more vegetable oil in a wok. Add the onion, peppers, ginger and garlic and cook for 5 minutes over medium heat. Add the sauce and bring to a simmer. When the sauce is thickened and the vegetables soft, add the cooked chicken and the drained pineapple chunks. Coat with the sauce, cook for one more minute and serve immediately with a side of rice. Top with spring onions if desired.
