Sweet & Sour Chicken

Full of flavours and vitamins and low fat.

This is my personal favourite when it comes to homemade Chinese.

Portions: 2 adults + 2 children
Cooking time: 30 minutes

What's in it: A good share of your 5 a day! This dish is full of Vitamins and important minerals which are preserved due to its short cooking time.

Ingredients: 2 chicken breasts, cut into cubes 2 tablespoons corn flour 2 tablespoons tomato puree ½ cup water 1 tablespoon ginger, grated 2 garlic cloves, crushed 4 tablespoons malt vinegar 1 tablespoon honey 1 tablespoon soy sauce 1 small red onion, roughly chopped 1 red or green pepper, cut into chunks 1 handful broccoli florets 1 handful mushrooms 1 carrot, sliced 1 small can pineapple pieces in juice, drained 1 handful of roasted cashew nuts 1 handful of coriander Optional: replace any of the veg above with sweet corn, mangetout, peas, sprouts etc 1 cup Basmati or Jasmine rice

Preparation: Cook rice according to pack instructions. Using a small bowl, mix together tomato puree, water, ginger, garlic, vinegar, honey and soy sauce; set aside. Marinate chicken with 1 tablespoon soy sauce and add corn flour. In a wok pan, heat 3 tablespoons of vegetable oil and fry chicken cubes until golden brown, remove from pan. Add a bit more oil, gently fry onions, add all other veg and fry for about 5 minutes before adding the sweet & sour mixture. Cook gently for another 5 minutes or until veg is soft but still crisp, then add chicken back into the pan, stir gently. Add pineapple pieces and cashew nuts. Serve with rice and fresh coriander.

Adult version: Add some chillies to spice things up. Suitable for re-heating, not recommended for freezing.