A trusty takeaway favourite just got superhealthy. Make ahead and freeze for Friday!
Prep:20 mins
Serves 4
425g can pineapple chunks, drained, juice reserved2 tbsp each tomato ketchup, malt vinegar and cornflour1 tbsp vegetable oil1 onion, chopped1 red chilli, deseeded and sliced1 red and green pepper, chopped2 carrots, sliced on the diagonal2 skinless chicken breasts, thinly sliced125g packs baby corn, sliced lengthways2 tomatoes, quarteredcooked rice, to serve
STEP 1Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml – add water or stock if you’re short.STEP 2Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.STEP 3Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.
