It's packed with vegetables and is so easy, it takes no time at all!
I make this in a wok pan, over a high heat, so it's usually ready in about the same time as a stir fry.
To make sweet & sour chicken for 4 people, you will need:
1 can of pineapple chunks in natural juice
2 tbsp corn flour
2 tbsp dark soy sauce
2 tbsp white wine vinegar
3 tbsp soft light brown sugar
3 tbsp tomato ketchup
Pinch of dried chilli flakes
2 boneless chicken breasts, diced.
1 medium onion, diced
1 red pepper, diced
1 green pepper, diced
1 pack of baby sweet corn & mange tout, sliced
1 x 225g/8oz can water chestnuts, sliced horizontally
1 red chilli, finely diced
2 garlic cloves, finely sliced
1 tbsp very lazy ginger
freshly ground black pepper
To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice.
Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
Heat a tablespoon of the oil & dried ginger in a large non-stick wok and stir-fry the chicken until coloured all over. Remove and set aside.
Add oil to the wok and stir fry the onion, peppers, baby sweetcorn and mange tout for a few minutes over a high heat.
Add the diced red chilli, garlic, pineapple chunks and sliced water chestnuts and stir fry for 1 minute.
Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4 minutes until the sauce is thickened and glossy and the chicken is tender.
Serve with basmati rice or noodles.