A tasty yet healthy dish from Rozanne Stephens.
Ingredients
- 4 chicken breasts (sliced into thin strips and seasoned with salt and pepper)
- sunflower oil, for stir frying
- 1 brown 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 in natural juice (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 1tbsp water)
- 60 ml chicken stock (use a corner of a stock cube)
- reserved pineapple juice
Method
- 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 immediately with brown rice.
