Stir fried sweet & sour chicken

Make sure you marinade the chicken for at least 15 minutes to make sure it soaks up all the flavours for a lovely tender stir-fry

Serves: 4

What you need:

• 4 chicken breasts (sliced into 1 ½ cm slices)
• corn flour for coating
• 2 garlic cloves, crushed
• 2 tbsp ginger, grated
• 2 carrots, halved lengthways and sliced thinly at an angle
• ½ onion, halved and sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• handful oyster mushrooms
• handful bean sprouts
• 120g fresh pineapple, diced
• 50ml vegetable oil
• 4 spring onions, sliced
• salt and pepper Chinese five spice

For the marinade

• 2 tbsp soy sauce
• 1tbsp white wine
• 3 tbsp of grated ginger

Seasoning

• 150g Tracklements Tomato and Pepper Ketchup
• 200ml water

What you do:

1. Mix the marinade ingredients in a bowl. Add the chicken. Mix well. Leave to stand for 15 mins. Roll the chicken in corn flour until coated.
2. Heat some oil in a pan until almost smoking hot and deep fry the chicken for a couple of minutes until browned. Place onto a tray and set aside.
3. Heat the remaining oil in a frying pan. Add the garlic and grated ginger and roast for 30 seconds. Add the carrots, onion, peppers, oyster mushrooms and bean sprouts. Stir fry quickly for 1 min. Add the Tomato and Pepper Ketchup mix and bring to the boil. Add the fried chicken, pineapple and a pinch of Chinese five spice; mix well and season.
   
4. Serve with rice or noodles and garnish with chopped spring onions

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