Sweet and sour chicken

Servings: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

You will need

1 tablespoon cornflour

1/4 cup soy sauce

440g can pineapple pieces in natural juice, drained, reserving juice

1/4 cup white wine vinegar

1/4 cup brown sugar

1 tablespoon olive oil

500g chicken tenderloins, tendons removed

1/2 green capsicum, cut into thin strips

1/2 red capsicum, cut into thin strips

3cm piece ginger, peeled, grated

2 garlic cloves, crushed

steamed jasmine rice, to serve

Method

1. Combine cornflour and soy sauce in a jug. Stir until mixture is smooth. Add reserved pineapple juice, vinegar and sugar. Stir until sugar has dissolved.
2. Heat oil in a non-stick frying pan or wok over medium-high heat. Add chicken and cook for 3 minutes each side or until light golden.
3. Add capsicum, ginger and garlic to pan. Cook for 1 to 2 minutes or until tender. Add soy sauce mixture to pan and bring to the boil. Reduce heat to medium-low. Add pineapple pieces. Simmer, uncovered, for 10 minutes or until sauce has thickened and chicken is cooked through. Serve with rice.

Source: http://www.taste.com.au/

à  Like us here to be informed daily with our flavours  ß