Sweet and Sour Chicken

Ingredients

425g can of pineapple pieces in juice

2 tsp soy sauce, reduced-salt

1 ½ tbsp vinegar

1 ½ tbsp Barkers tomato sauce

2 tsp brown sugar

1 tsp fresh ginger, grated

1 tbsp cornflour

1 tbsp vegetable oil

500g Sunfed ‘chicken’ sliced

3 medium shallots – cut lengthwise in quarters

8 baby carrots – chopped in half

½ head broccoli – roughly chopped

Method

 
 

1 Place pineapple, with juice, soy suice, vinegar, tomato sauce, brown sugar and ginger in a saucepan and heat until simmering;

2 Wet the cornflour with a little water;

3 Slowly pour the cornflour mixture into the simmering sauce, stirring constantly until it reaches the desired thickness;

4 Remove from the heat;

5 Heat oil in a large frying pan or wok;

6 Add the ‘chicken’ and brown, then remove from the pan and set aside;

7 Add the vegetables to the pan and cook until tender;

8 Add the chicken back into the pan with the sweet and sour sauce, heat through;

9 Serve with brown rice.

Tip:

For an extra bite or heat, add chilli flakes

Contributor: Barbara Glowinski