Sweet and sour chicken

Ingredients

1 serving

• 3 tablespoons white rice
• 1/2 cup pineapple, peeled and chopped
• 1 1/4 teaspoons corn flour
• 1 tablespoon tomatoes, chopped
• 1/4 teaspoon soy sauce
• 1/2 teaspoon vegetable oil
• 75g chicken thighs, cut into chunks
• 1/4 cup onion, finely chopped
• 1/4 cup bell pepper, deseeded and chopped
• 1/4 cup celery, finely sliced
• 1/2 tomatoe, sliced
• A pinch of grounded black pepper

Steps

1. 1

   Put the brown rice on to cook in plenty of boiling water for 30 minutes, or until tender.

2. 2

   Meanwhile, drain the juice from the pineapple into a small bowl or jug, and cut the pineapple rings into chunks. Add the cornflour to the juice and stir until smooth, then mix in the tomato purée and soy sauce. Set aside.

3. 3

   When the rice is 10 minutes from being ready, heat the oil in a wok or very large frying pan. Add the chicken and stir-fry over a high heat for 3 to 4 minutes.

4. 4

   Add the onion, pepper and celery to the pan. Stir-fry for another 3 to 4 minutes, then add the tomato wedges and pineapple chunks.

5. 5

   Give the pineapple juice mixture a quick stir, then add to the pan. Keep stirring until the sauce is hot and thickened. Season with the pepper, and serve with the drained rice.