Recipe: Sweet and sour stir-fried chicken

Ingredients

45ml (3 tbsp) soy sauce
20ml (4 tsp) white wine
5 chicken breasts, skinless and deboned, cut into thin strips
10ml (2 tsp) cornflour
45ml (3 tbsp) oil
1 garlic clove, finely chopped
20ml (4 tsp) fresh ginger, finely chopped
2 small carrots, thinly sliced
½ onion, finely chopped
½ red pepper, seeded and thinly sliced
½ yellow pepper, seeded and thinly sliced
200g oyster mushrooms, sliced
Handful bean sprouts
2 pineapple rings, finely sliced
2 spring onions, diagonally sliced, plus extra for garnish
2,5ml (½ tsp) Chinese five-spice
Rice, cooked, to serve

Method

1. Mix the soy sauce and wine together in a bowl, and add the chicken. Rub to coat well and leave to marinate for at least 2 hours.

2. Roll the marinated chicken pieces in the cornflour.

3. Heat 30ml (2 tbsp) of the oil in a wok or large frying pan and fry the chicken for a few minutes on all sides, turning until crispy. Remove from the pan and set aside.

4. Heat the remaining oil in the same pan and sauté the garlic and ginger for a few seconds. Add the carrots, onion, peppers, mushrooms and sprouts and stir-fry for a minute, stirring continuously.

5. Return the chicken to the pan, together with the pineapple, spring onion and five-spice. Mix well, heat through and serve with rice of your choice.

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