Sweet & sour chicken

• 300gBasmati rice
• 1 tinPineapple chunks, in juice
• 4 tbspTomato ketchup
• 3 tbspRed wine vinegar
• 2 tbspSugar
• 2 tbspSoy sauce
• 5 tbspCornflour
• 2Peppers
• 1Brown onion
• 2 clovesGarlic
• 4Spring onions
• 500gChicken thigh fillets
• 4 tbspVegetable oil

Plus salt, pepper and water.

Method

1. 1

   Rinse the rice and boil it in plenty of salted water for 12 minutes. Drain and cover with the lid.

   15 min, mostly hands-off

2. 2

   Meanwhile, drain the pineapple, keeping the juice. Make the juice up to 150ml with water if needed and whisk in the ketchup, vinegar, sugar, soy sauce and 1 tbsp of the cornflour. Cut the peppers and onion into chunks, and slice the garlic and spring onions.

3. 3

   Cut the chicken into bite-sized pieces and toss with the rest of the cornflour and a good pinch of salt until every piece is coated.

4. 4

   Heat the oil in a wok or large frying pan over a high heat. Fry the chicken in two batches for 5 to 6 minutes each, until golden, crisp and cooked through with no pink in the middle. Lift onto kitchen paper.

5. 5

   Carefully pour off all but 1 tbsp of the oil and stir-fry the peppers and onion for 3 minutes, so they soften but keep some bite. Add the garlic and pineapple for a minute more.

6. 6

   Stir the sauce and pour it in. Let it bubble for 1 to 2 minutes, until thick and glossy, then tip in the chicken, toss to coat and scatter over the spring onions. Serve on the rice.