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Sweet and Sour Chicken with Rice

Crispy-coated chicken, peppers and pineapple in a glossy sweet and sour sauce.

Ingredients

• 500 g chicken breast
• 2 tbsp cornflour
• 2 tbsp vegetable oil
• 1 onion
• 1 red pepper
• 1 green pepper
• 400 g tinned pineapple chunks
• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 lime
• 300 g basmati rice

Method

1. Cook the rice following the packet instructions.
2. Cut the chicken into chunks and toss in the cornflour with a pinch of salt. Chop the onion, and deseed and chop the peppers.
3. Heat half the oil in a wok or large frying pan over a medium-high heat. Fry the chicken for 7 minutes, until golden and cooked through with no pink. Move to a plate.
4. Add the rest of the oil and stir-fry the onion and peppers for 5 minutes.
5. Drain the pineapple, keeping about half the juice. Add the pineapple to the pan.
6. Mix the pineapple juice with the ketchup, soy sauce, sugar and the juice of the lime. Pour into the pan and bubble for 2 minutes until slightly thickened.
7. Return the chicken to the pan and toss to coat. Serve over the rice.