Simple Sweet and Sour Chicken

Another of the UK's favourites. Here chicken is served with peppers, pineapple and water chestnuts in a lovely sweet and sour sauce. Serve with plain white rice or fried rice.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 4  boneless skinless chicken breasts, cut into 1in cubes
• 1  small  red pepper, de-seeded and cut into 1in pieces
• 1  small green pepper, de-seeded and cut into 1in pieces
• 1  tablespoon fresh ginger, peeled and finely chopped
• 6  garlic cloves, chopped
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1  bunch scallion, cut into 1in pieces
• 1 (8 ounce) can pineapple slices, drained and cut into chunks (optional)
•  white pepper

• For the sauce

• 1  tablespoon  soft light brown sugar
• 2  tablespoons rice vinegar
• 3  tablespoons rice wine or 3  tablespoons dry sherry
• 2  tablespoons dark soy sauce
• 3⁄4 cup  chicken stock
• 2  tablespoons tomato paste
• 2  tablespoons cornflour, mixed with
• 2  tablespoons water

Directions

1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, scallions and pineapple, if using, and fry for about 30 seconds.
2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.
3. Serve with plain white rice or fried rice.