Feeling in the mood for something Oriental, I whipped up a simple sweet and sour chicken for dinner last night.
It’s really easy to do.
Dice up two chicken breasts (a breast per person), and add to a wok, which is already heated with coconut oil and cook. Partway through cooking, add some chopped peppers – colours of your choice – and if you fancy it, slivers of carrots.
Meanwhile, put some rice on to boil, I just used basmati, but you can use whichever rice you like the most.
In a jug, add the juice of a tin of pineapple chunks, a good generous squeeze of tomato ketchup (yes, you read the correctly!), a good dash of white wine vinegar and some honey and give it a mix. Taste to see if it’s to your liking and add more of whatever you think it needs until you are happy. I also added a little cornflour slurry (cornflour mixed with water) to help thicken the sauce.
Add the sauce to the wok and give it a good stir to make sure the chicken and veggies are nicely covered. Allow to bubble until the rice is done then throw in the pineapple chunks right at the end.
Serve and enjoy!