Name: Ella Toone's sweet-and-sour chicken
Total time: 1200 s
Yield: 4
Ingredients: 1 onion; 1 red pepper; 1 yellow pepper; 3 clove garlic; 1 piece root ginger; 3 chicken breast; 4 tomato; 350 gram pineapple chunks; 1/2 tablespoon soy sauce; 1 1/2 tablespoon rice wine vinegar; 1 tablespoon honey; 1/2 tablespoon cornflour; 300 gram brown rice; 4 spring onion

Step 1

Heat a splash of sunflower oil in a large pan or wok over a medium-high heat. Add the onion (1) , yellow pepper (1) and red pepper (1) and stir-fry for 3-4 minutes until they just start to soften. Add the garlic (3 cloves) and ginger (1 piece) and cook for a further minute, then remove from the pan and set aside.

Step 2

Add the chicken (3) to the same pan and cook for 2-3 minutes before adding the tomatoes (4) . Cook for a further 5 minutes, until they’ve broken down and reduced. Stir in the pineapple (350 g) , peppers and onion.

Step 3

In a small bowl, mix the soy sauce (8 mL) , vinegar (22 mL) , honey (20 g) and cornflour (4 g) . Tip into the pan and mix well, cooking for 2 minutes until the sauce has thickened. Add a little water if needed.

Step 4

Cook the rice (300 g) according to pack instructions. Divide the stir-fry between serving dishes. Serve alongside the rice, with the spring onions (4) scattered on top.

Ella Toone's sweet-and-sour chicken

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