Sweet and sour chicken – takeaway style

Serves 4

Ingredients

3 skinless chicken breasts, chopped into bite-sized pieces

2 tablespoons plain flour

1 tablespoon cornflour

1 tin of pineapple rings in juice (227g)

250ml tomato ketchup

water

100ml white wine vinegar

1 teaspoon granulated sugar

1 teaspoon table salt

1 tablespoon olive oil

1 red pepper cut into bite-sized chunks

1 medium onion, roughly chopped

Method

1. Mix the plain flour and the cornflour together in a bowl.
2. Add the chicken pieces to the floury bowl and mix thoroughly so all the pieces are covered in flour.
3. Drain the pineapple rings and keep the juice in a measuring jug – we’ll be using it in a minute for the sauce.
4. Chop the pineapple rings into small chunks.
5. Top up the pineapple juice with water to make 250ml.
6. Put the ketchup, juice/water and vinegar in a saucepan. Place over a medium heat and stir well.  Leave to come to the boil, stirring occasionally.
7. Meanwhile, heat the olive oil in a large frying pan or wok and fry the onions and pepper until the onion is translucent (approx 2-3 mins on high heat).
8. Add the chicken to the onions and peppers and fry over a medium heat for approx 12 minutes, stirring occasionally until the chicken is cooked through and slightly brown.
9. When the sauce is boiling, lower the heat and add the pineapple plus sugar and salt to your taste. Stir well and leave to simmer while the chicken is cooking.
10. When the chicken is cooked, pour the sauce into the frying pan and stir well so it coats the chicken and vegetables.
11. Serve with noodles or rice.