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Jun Tanaka

Sweet and sour chicken


Serves 1

Ingredients

  • 1 chicken thigh, meat removed from the bone and cut into strips
  • 30g broccoli, thinly sliced
  • Half a  carrot, cut into strips
  • Third of a red pepper, cut into strips
  • 30g tinned pineapple chunks
  • 30g basmati rice, cooked as per the instructions on the packet
  • 30ml chicken stock
  • cornflour for dusting
  • Half a clove garlic, chopped
  • 1 tbsp each of the following:
  • Worcester sauce
  • soy sauce
  • tomato ketchup
  • 1 tsp each of the following:
  • Ground ginger
  • Chilli flakes

Method

  1. Dust the chicken strips with cornflour and fry for 5 minutes until crispy and golden.
  2. Fry off the carrot and pepper in vegetable oil for 30 seconds, before adding the broccoli and frying for a further 3 minutes, adding the chicken stock after 2 minutes and season.
  3. Add the chicken to the pan along with the ginger, garlic, pineapple and chilli flakes.
  4. In a bowl, combine the Worcester sauce, soy sauce and ketchup.  Add this mixture to the chicken and vegetables and cook for a further minute.
  5. Serve with the cooked basmati rice.
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