Recipe of the Week - Sweet and Sour Chicken

- A small pineapple
- 2 tbsp sunflower oil
- 1 red pepper
- 1 green pepper
- 1 onion (cut into wedges)
- 1 tbsp cornflour
- 2 boneless skinless chicken breasts
- Spring onions

For the sauce
- 1 tbsp cornflour
- 300ml pineapple juice
- 2 garlic cloves
- 25g fresh root ginger
- 1 tbsp dark soy sauce
- 2 tbsp white wine vinegar
- 2 tbsp soft light brown sugar
- 3 tbsp tomato ketchup
- 1 pinch dried chilli flakes
- Fresh ground black pepper
- Tomato puree (optional)

Method for cooking
1. Heat the oil in a large non-stick frying pan or wok and stir – fry the onion and peppers for three minutes over a high heat and set on the side.
2. Marinated the chicken with salt and pepper. Coat the chicken with cornflour and deep fry them until crispy and set on the side.
3. To make sauce. Put the cornflour in a small bowl and stir with pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy sauce, vinegar, sugar, ketchup and chilli flakes until combined and set on the side.
4. Add the pineapple into the sweet sour sauce and bring to boil. Add the crispy chicken in and cook the chicken in a right cooking temperature and the pineapple is hot.
5. Stir in cornflour and cook for 30- 60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until they are nicely coated.
6. Sprinkle with chopped spring onions. Serve with rice and cooked vegetables.