Ingredients
4 chicken breasts, 2 tbsp cornflour, salt and pepper, 50ml vegetable oil
For the sauce: 135ml water, 1 onion, 1 red pepper, 1 green pepper, 435g can pineapple cubes, 1 tbsp cornflour, 2 tbsp tomato ketchup, 1 tbsp soy sauce, 1 tbsp white wine vinegar
Garnish: fresh coriander or parsley
Children's age: All ages
Makes: Four servings
Preparation time: 20-25 minutes
Cooking time: 5-10 minutes
T = together A = adult
A Cut the chicken into bite-sized pieces.
T Coat the chicken in cornflour.
A Fry the chicken in batches for five minutes until golden. Drain the pieces on kitchen paper.
A In the same pan, add the finely chopped peppers and onions, and stir fry for two to three minutes.
T Strain the pineapple cubes, reserving the juice, and add to the peppers.
T Mix the cornflour with a little pineapple juice to form a paste. Stir in the remaining juice, ketchup, soy sauce, vinegar and 135ml of water.
A Pour this into the pan and bring to the boil. Stir until the mixture thickens, then stir in the chicken pieces.
A Simmer until cooked through.
T Garnish with chopped coriander or parsley
To serve: This sweet and sour chicken is delicious in pitta bread or as a main meal served with boiled rice or potatoes and salad.
