• 4 chicken breasts, sliced into thin strips and seasoned with salt and pepper
  • sunflower oil, for stir frying
  • 1 red onion, sliced into thin wedges
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 celery sticks, thinly sliced
  • 400 g tin of pineapple pieces, drained and juice reserved
  • sweet and sour sauce
  • 2 tblsp tomato ketchup
  • 2 tblsp plum sauce
  • 2 tblsp light soy sauce
  • 60 ml white wine vinegar
  • 1 tblsp cornflour dissolved in 1 tbsp water
  • 60 ml chicken stock (use a corner of a stock cube)
  • reserved pineapple juice
  • brown basmati rice


  • Mix all the sauce ingredients together and set aside.
  • Heat 1 tablespoon of oil in a wok and stir fry the chicken in batches until browned and cooked through. Set aside in a clean bowl.
  • Heat another tablespoon of oil and stir fry the vegetables until cooked but still crunchy, approximately 3 minutes.
  • Add the chicken, pineapple pieces and sauce. Bring to the boil and wait for the sauce to thicken while stirring.
  • Serve immediatley with brown basmati rice.


Recipe from Rozanne Steven's cook book, Delish, available in all good book store.