425g can pineapple chunks in natural juice
2 tbsp cornflour
2 tbsp dark soy sauce
2 tbsp white wine vinegar
2 tbsp soft light brown sugar
2 tbsp tomato ketchup
½ tsp dried chilli flakes
2 boneless, skinless chicken breasts
2 tbsp sunflower oil
1 medium onion, cut into 12 wedges
2 peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in
225g/8oz can water chestnuts
2 garlic cloves, peeled and crushed
25g/1oz piece fresh root ginger, peeled and finely grated
freshly ground black pepper
- To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
- Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally.
- Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds.
4. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice.