Hairy Bikers Dieters Sweet and Sour Chicken Receipe

Tried this receipe on Tuesday and it was lovely, well worth giving it a try, however they do like there garlic, ginger and chilli flakes which makes it pretty hot, i would recommend if you don't like it to hot only put in a 1/4 teaspoon of chilli flakes, I used tinned pineapple which was fine, also I served with a portion of uncle bens boil in a bag rice

Serves 4

Sweet and sour chicken

You've tasted it at the takeaway, but you can make it far better at home!
Ingredients

For the chicken

½ small pineapple
*

2 boneless, skinless chicken breasts
*

2 tbsp sunflower oil
*

1 onion, cut into wedges
*

1 red pepper, deseeded and chopped
*

1 green pepper, deseeded and chopped
*

1 tbsp cornflour
*

4 spring onions, trimmed and finely diagonally sliced

For the sauce

*

1 tbsp cornflour
*

300ml/10fl oz fresh pineapple juice
*

2 garlic cloves, crushed
*

25g/1oz piece fresh root ginger, peeled and finely grated
*

1 tbsp dark soy sauce
*

2 tbsp white wine vinegar
*

2 tbsp soft light brown sugar
*

3 tbsp tomato ketchup
*

1 pinch dried chilli flakes
*

freshly ground black pepper

Preparation method

1.

To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
2.

Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into 7-9 even pieces (depending on size).
3.

Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.
4.

Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4-5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.
5.

Stir in the cornflour and pineapple solution mixture and cook for 30-60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot.