Ingredients

The following ingredients have 4 Servings
  • 425g can pineapple chunks, drained, juice reserved
  • 2 tbsp each tomato ketchup , malt vinegar and cornflour
  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 1 red chilli , deseeded and sliced
  • 1 red and green pepper , chopped
  • 2 carrots , sliced on the diagonal
  • 2 skinless chicken breasts , thinly sliced
  • 125g packs baby corn , sliced lengthways
  • 2 tomatoes , quartered
  • cooked rice , to serve

Instruction

  • Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml – add water or stock if you’re short.
  • Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
  • Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.