Ingredients
The following ingredients have 4 Servings
- 2 tbsp vegetable oil
- 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
- 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
- 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
- thick thumb-size piece of fresh ginger, peeled and finely chopped
- 6 garlic cloves, chopped
- 1x220g can water chestnuts, drained and sliced
- 1 bunch spring onions, cut into 2.5cm/1in pieces
- 1 small can sliced pineapple, drained and cut into chunks (optional)
- ground white pepper
- 1 tbsp soft light brown sugar
- 2 tbsp rice vinegar
- 3 tbsp rice wine or dry sherry
- 2 tbsp dark soy sauce
- 175 ml/6fl oz chicken stock
- 2 tbsp tomato purée
- 2 tbsp cornflour mixed with 2 tbsp water
- 2 tbsp water
Instruction
- Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds.
- Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.
