Sweet and Sour Chicken.

I never liked this until I made it myself.

I didn't realise that sweet and sour sauces have been known in England since the middle ages. Who knew?!

Ingredients;

2 Large chicken breasts, cut into chunks.

1 Tin of pineapple chunks in juice.

1 Large onion, chopped finely.

4 Spring onions, diagonally sliced.

1 Large red Cayenne (or bell) pepper. Roughly chopped.

1 Tablespoon of dark soy sauce.

1 Teaspoon of brown sugar.

2 Tablespoon of vinegar. Chinese vinegar preferred but any will work.

2 Red chillies. Finely chopped.

4 Tablespoons of flour. Plain or self raising.

1 Teaspoon of ginger.

Method;

1. Marinade chicken pieces in the pineapple juice from the tin with the soy sauce, ginger, sugar and vinegar for about 30 minutes.

2. Stir fry the onion, spring onions and Cayenne pepper until soft then remove from pan for later.

3. Remove the chicken pieces from the marinade and put the marinade to one side.

4. Mix the chicken with the flour so that it is evenly coats then stir fry in 4 tablespoons of vegetable oil. When the chicken is cooked through, re-add the vegetables and red chillies and stir fry for a minute then add the marinade and continue to cook until the sauce starts to bubble.

Serve with basmati rice.

You can of course use prawns or pork with this to if you prefer. It really is a quick tasty meal and so easy to make.