Sweet And Sour Chicken (Recipe)

Ingredients

1 x 420g can pineapple pieces
2 teaspoons soy sauce
2 tablespoons malt vinegar
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon finely grated fresh ginger
2 tablespoons tomato sauce
3 tablespoons oil
500g chicken thigh fillets, cut into 1 cm wide strips
1 tablespoon cornflour
2 tablespoon water
1 red capsicum (pepper), deseeded and cut into squares
6 spring onions (green onions), diagonally sliced

Steps

1. Drain pineapple pieces and reserve the juice.  In a bowl, mix together the pineapple juice, soy sauce, vinegar, sugar, lemon juice, ginger and tomato sauce.  Set aside.

2. Heat the wok on high heat.  Add 2 tablespoons of oil, and 1/3 of the chicken.  Stir-fry over high heat for about 1 minute until cooked.  Remove and cook remaining chicken in 2 batches, adding extra oil if needed.  Drain chicken well on absorbent paper.  Drain all oil from the wok.

3. In a cup, blend the cornflour with water.  Pour the sauce mixture into the wok and add the blended cornflour.  Cook stirring until mixture boils and pineapple pieces, and cook 1 minute.  Add chicken and heat through.  Serve immediately with boiled rice.