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Sweet & Sour Chicken
Tasty Supper
Low in Fat

Try this with cooked rice and extra ketchup on the side.

Serves 4

Per Serving
Calories: 278
Fat: 5.2g

Prep Time 10
Mins Cook Time 15 mins

Ingredients & Measurements:
– 4 chicken breasts, skinless
– 1 tablespoon olive oil
– 1 onion, peeled and sliced
– 3 mixed peppers, sliced
– 1 x 435g can pineapple chunks in natural juice
– 1 tablespoon cornflour
– 2 tablespoons tomato ketchup
– 1 tablespoon light soy cauce
– 1 tablespoon white wine vinegar
– salt and freshly ground black pepper

Steps & Process:
1. Heat the oil in a wok or a large frying pan. Cook the chicken breasts for 10 minutes, turning occasionally to ensure they’re cooked through. Remove from the wok and set aside.
2. Stir-fry the onion and peppers over a high heat for 2-3 minutes. Strain the pineapple cubes (reserving the juices). Add to the pan and cook for a further 1-2 minutes.
3. Mix the cornflour with a little of the reserved juice to make a paste. Next stir in the remaining juice, ketchup, soy sauce, vinegar and 135ml (4½fl oz) water. Season, pour into the pan with the pineapple mixture. Bring to the boil, stirring until it thickens.
4. Stir in the chicken and simmer for 5 minutes. Divide between 4 serving plates.

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