Healthy and quick sweet & sour chicken

Name: Healthy and quick sweet & sour chicken
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tsp Vegetable Oil (vegetable oil 2 tsp); 2 pieces Chicken Breast (chicken breasts 2, cut into bite-sized pieces); 1 piece Green Bell Pepper (green pepper 1, diced); 1 piece Red Bell Pepper (red pepper 1, diced); 2 pieces Scallion (spring onions 2, cut into 3cm pieces); 2 cloves Garlic (garlic 2 cloves, finely chopped); 0 pieces Ginger (ginger a thumb-sized piece, finely chopped); 100 g Pineapple chunks (tinned pineapple chunks 100g); 1 tbsp Cornstarch (cornflour 1 tbsp); ½ tbsp Light Brown Sugar (soft light brown sugar ½ tbsp); 2 tbsp Pineapple Juice (pineapple juice 2 tbsp from the tin); 1 tbsp Dark Soy Sauce (dark soy sauce 1 tbsp); 1 ½ tbsp Rice Vinegar (rice vinegar 1½ tbsp); 1 tbsp Ketchup (tomato ketchup 1 tbsp)

Quick stir-fried chicken with bell peppers, spring onions, and a sweet & sour sauce made from pineapple, soy, and ketchup.

25 minChinese

Servings2

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Halal

Steps

1Heat the vegetable oil in a wok over a high heat and cook the chicken for 5 minutes until caramelised, then scoop out onto a plate. Stir-fry the peppers and spring onions for 5 minutes until charred. Add the garlic and ginger, and cook for 1 minute.
2Put the cornflour and sugar into a small bowl, stir in the pineapple juice, soy and vinegar until smooth, then add the ketchup and 100ml of water. Pour into the pan, add the chicken and cook for 5-10 minutes or until the sauce has thickened and the chicken is cooked through. Stir through the pineapple chunks for the final 2 minutes of cooking to warm through.
3Serve with basmati rice.