Sweet & Sour Chicken

Method

1. Heat the oil in a wok/large frying pan and fry the onions and peppers for 2-3 mins until soft. Then add the garlic and cook for a further minute.
2. Add the shredded chicken, pineapple (chunks and juice), brown sugar and white wine vinegar to the pan. Crumble in the stock cube, add in the water and give everything a good stir.
3. Bring the mixture to the boil, turn down the heat and simmer for 12-15 mins.
4. Mix the cornflour with 2 tablespoons of cold water to form a paste and add to the wok with a stir. The mixture should thicken slightly.
5. Allow to simmer for a further 4-5 mins then remove from heat and serve on a bed of rice or with a portion of noodles.