Sweet and sour chicken

Ingredients

For 4 portions

• 🍗 500g chicken breast (raw, boneless)
• 🌾 3 Tbsp corn starch
• 🫑 1 medium red bell pepper
• 🫑 1 medium yellow bell peppers
• 🧅 1 medium onions
• 🍍 200g pineapple
• 🥣 3 Tbsp ketchup
• 🥣 3 Tbsp rice vinegar
• 🍚 2 Tbsp sugar
• 🥣 1 Tbsp soy sauce
• 🏺 3 Tbsp peanut oil

Method

1. Dice the chicken into bite-sized pieces and toss with 2 Tbsp of the corn starch and a pinch of salt.
2. Mix the ketchup, rice vinegar, sugar, soy sauce, remaining 1 Tbsp corn starch and 100 ml water to make the sweet-and-sour sauce.
3. Heat 2 Tbsp of the peanut oil in a wok or large frying pan over high heat. Fry the chicken in batches until golden and cooked through (3–4 minutes per batch). Remove and set aside.
4. Add the remaining oil to the pan. Stir-fry the sliced red and yellow peppers, onion and pineapple chunks for 2–3 minutes until the vegetables are tender-crisp and the pineapple is hot.
5. Pour in the sauce and bubble for 1–2 minutes until thickened and glossy.
6. Return the chicken to the pan and toss to coat evenly. Serve immediately.