Sweet & sour chicken & veg

• 425g can pineapple

  chunks, drained, juice reserved

• each tomato ketchup2 tbsp tbsp

  malt vinegar and cornflour

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• red chilli↗1

  deseeded and sliced

• red and green pepper↗1

  chopped

• carrots↗2

  sliced on the diagonal

• skinless chicken breasts↗2

  thinly sliced

• packs baby corn↗125g g

  sliced lengthways

• tomatoes↗2

  quartered

• cooked rice↗

  to serve

Step-by-step instructions

1. 1

   Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml – add water or stock if you’re short.

2. 2

   Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.

3. 3

   Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.