Sweet and sour chicken

This is a thoroughly inauthentic, easy, healthy and yummy sweet and sour chicken recipe.

• Sauce
• 4 tbsp sugar (granular sweetener will work, too, if you wish)
• 1.5 tbsp cornflour / cornstarch
• 3 tbsp white wine or rice vinegar
• 2 tbsp dark soy sauce
• 1 can (400g) of chopped tomatoes
• The juice from a 200g tin of pineapple in juice
• 1 tsp sesame oil
• The rest
• 2 or 3 skinless chicken breasts
• 1 tbsp sherry
• 1 tsp finely chopped ginger
• 1 tbsp dark soy sauce
• 1 green pepper
• 1 red pepper
• 1 large carrot
• 1 large onion
• 2 cloves garlic, finely chopped
• 200g tin pineapple in juice (juice used for sauce above)
• 1-2 tsp sunflower oil

Mix all the sauce ingredients in a large jug, and set aside.

Cube the chicken breasts, and marinade in the sherry, ginger and soy.

Peel the carrot and onion, and de-seed the peppers. Cut the peppers into 2cm squares, the carrot into 0.5 cm slices, and the onion into pieces approximately the size of the other vegetables.

To cook:

Heat the sunflower oil in a wok or heavy-based sauté pan until very hot. Add the peppers, onion and carrot and stir fry until they are beginning to colour. Add teh chicken (drained from its marinade) and garlic, and continue to stir fry until the garlic is softened. The chicken may not be cooked through at this stage - don't worry!

Add the pineapple chunks, and stir fry for another minute or two, then add the sauce. Stir until it has thickened, then lower the heat and simmer for a few minutes.

Serve over plain steamed rice.

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