2 chicken breasts
1 red sweet pepper
1 green sweet pepper
1 small tin of pineapple chunks
1/4 of a cucumber
2 spring onions
2 tbsp cooking oil
1 clove of garlic
For the Sweet and Sour Sauce:
3 tbsp tomato ketchup
1 tbsp white vinegar
1 tbsp white sugar
1 tsp salt
1 tsp pepper
1 tsp cornflower (cornstarch)
1/4 pint of water or stock
Slice the chicken breast into thin strips, then marinate them with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and a pinch of cornflower.
Leave it to marinate for 15-30 minutes while making the sauce.
To make the sweet and sour sauce, mix all the ingredients except for the cornflower in a saucepan.
Bring to a boil and simmer at low heat for 10-15 minutes, stirring frequently.
Mix the cornflower with a bit of water until it's dissolved, then pour it directly into the boiling sauce. Mix in well and remove from the heat when the sauce has thickened.
Heat up the oil at low heat in a frying pan or wok.
Add the chicken and fry until golden and crispy on the outside.
Crush the garlic and add it to the pan, stirring until you can smell the garlic, but be careful that you don't burn it.
Chop the vegetables into chunks or slices and add them all into the pan.
Stir fry for a few minutes until the onion starts to get a little soft, then add the sweet and sour sauce.
Cook for another couple of minutes to combine the flavors and you're ready to serve with Jasmine rice or noodles.