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Sweet and Sour Mushrooms and Chicken

Serves 4

 

Ingredients

440g can pineapple pieces in natural juice

10ml cornflour

30ml tomato sauce

15ml soy sauce

15ml white vinegar

15ml brown sugar

80ml chicken stock

15ml + 15ml oil

250g chicken fillets, thinly sliced

250g Baby Button mushrooms

1 red onion, cut into wedges

1 garlic clove, crushed

1 red pepper, cut into 2cm pieces

1 green pepper, cut into 2cm pieces

TO SERVE

white rice

 

Method

1 Drain the pineapple, reserving 45ml juice. Whisk the cornflour and reserved pineapple juice together in a jug until smooth. Stir in the tomato sauce, soy sauce, vinegar, sugar and stock.

2 Heat 15ml oil in a frying pan. Stir-fry the chicken for 3-4 minutes or until browned. Transfer to a plate.

3 Heat the remaining 15ml oil in the pan. Fry the onion for 2 minutes. Add the Baby Button mushrooms and fry for 3 minutes. Add the garlic, stir, then add the red and green peppers. Stir-fry for 2-3 minutes.

4 Return the chicken and pineapple to the pan and stir in the sauce mixture. Cook for 3-4 minutes or until sauce cooks and thickens. Serve with rice.