Sweet and sour chicken

• Chicken breast fillets500 g
• Pineapple chunks in juice (tin)1 tin
• Peppers2 peppers
• Brown onions150 g
• Tomato purée40 g
• Soy sauce30 ml
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Soya, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Cut the chicken into bite-size pieces and toss in a tablespoon of flour with a pinch of salt. Heat a tablespoon of oil in a wok or large frying pan over a medium-high heat and fry for 6 to 8 minutes until golden and cooked through.500 g chicken breast fillets
3. Chop the peppers and onion into chunks, add and stir-fry for 3 minutes.2 peppers150 g brown onions
4. Drain the pineapple, keeping the juice. Mix the juice with the tomato purée, the soy sauce and a tablespoon of sugar. Pour into the pan with the pineapple chunks and bubble for 3 minutes until glossy. Serve over the rice.1 tin pineapple chunks in juice40 g tomato purée30 ml soy sauce

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