| |||||
|
 
1. Slice the chicken. Put the juice from the tin of pineapple into a bowl, and mix in the sherry, vinegar, tomato sauce, soy sauce, honey and tomato puree. Disolve the half chicken stock cube in a couple of tablespoons of hot water and add to the bowl. Place the chicken in the bowl and mix well. 2. Roughly chop the onion. Heat half the oil in a wok and fry the onions for about 5 minutes over a fairly high heat. 3. Add the stir fry vegetables, bamboo shoots, and pineapple, and cook for about five minutes until most of the liquid has gone. Remove from the wok and set aside. 4. Drain the chicken, reserving the liquid, and place in the wok with the rest of the oil. Fry over a high heat for five to ten minutes, until the chicken is cooked through. 5. Return the cooked vegetable mixture to the wok. Stir a tablespoon of cornflour into the reserved liquid, then add to the pan. Heat, stirring, for another three or four minutes, adding water if the sauce becomes too thick. Serve the sweet and sour chicken immediately, with noodles or rice. 
Use chicken thigh or breast fillets in this recipe. To feed four, simply double the chicken, beansprouts and stir fry vegetables.
|
||||
|
|||||
| |||||
|
|||||
