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The recipe for tonights Sweet and sour chicken if anyone wants to give it a go at home!

For the chicken
½ small pineapple
2 boneless, skinless chicken breasts
2 tbsp sunflower oil
1 onion, cut into wedges
2 peppers, deseeded and chopped
1 tbsp cornflour
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
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 mixed well. Set aside.
Put the pineapple on a board and cut off the skin. remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into 7-9 even pieces removing any veins and fat first.

3. Coat the chicken in 1tbsp cornflour.

4. Heat the oil in a large non-stick wok and stir-fry the onion and peppers for three minutes over a high temperature. Add the chicken to the pan.

5. Stir-fry for four minutes until very lightly coloured on all sides.

6.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.

7. 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.

8. Serve with boiled rice. Cook as per packet instructions
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