Sweet & sour chicken & veg

baby corn chicken chicken breast chicken breasts chicken stir-fry chinese recipes easy five a day freezable green pepper green peppers homemade sweet and sour sauce low fat pineapple pineapples red chilli red chillies super healthy takeaway vitamin c

N/A

Source

Ingredients

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

Method

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.