Easy Sweet and Sour Chicken

4 standard portions

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Ingredients

• 700 g Chicken breast (Cut into large chunks)
• 1 Onion (Peeled and cut into large chunks)
• 4 Garlic cloves (Peeled and crushed)
• 2 Inches of ginger (Finely chopped or grated)
• 3 tbsp Tomato purée (tomato paste in USA/CAN)
• 3 tbsp Light soy sauce
• 4 tbsp White wine vinegar
• 4 tbsp Honey
• 2 tbsp Dark brown sugar
• 3 Peppers (Cut into large chunks)
• 435 g Tinned pineapple (in JUICE) (In chunks)
• 3 tbsp Cornflour (corn starch) (See notes)
• 100 ml Water
• Salt and freshly ground black pepper (To taste)

Method

1. Fry the chicken: Heat 1 tbsp of oil into a large saucepan, then add the chicken pieces when hot. Stir for 8-10 mins until the chicken is almost cooked through.
2. Next ingredients in: Add the onions, garlic and ginger and stir for another 4-5 mins until they've softened a little.
3. Add the tomato puree, soy sauce, white wine vinegar, honey, sugar and salt and pepper. Stir well.
4. Near the end of cooking: Add the peppers and cook for a further 5 minutes to soften a little, but still keep a little crunch.
5. Drain the pineapple (keeping the juice to one side) and add it into the pan.
6. To thicken: Put the cornflour in a small bowl and add a little of the reserved juice to make a slurry/thick paste. Tip it into the pan and add the rest of the juice and 100ml water.
7. Serve: Bring the liquid to a boil and serve when the sauce is thickened and has coated everything well.