This speedy sweet and sour chicken recipe is packed with veges and perfect accompanied with steamed rice. Enjoy for a quick and filling midweek family meal
1.Toss the chicken in cornflour to coat, shaking off excess.
2.In a wok or large frying pan, heat the oil on high until a little flour sizzles when added. Fry the chicken for 3-4 minutes, turning, until golden. Remove and drain on a wire rack.
3.In a wok, combine the vinegar, wine, sugar, sauces, ginger and garlic. Bring to the boil on medium.
4.Return chicken to the wok with pineapple, vegetables and onion. Stir-fry for 4-5 minutes until the vegetables are tender-crisp and the chicken is cooked through. Serve with steamed rice.
Dusting the chicken in cornflour gives it a crispy coating. – Use pork or fish in place of chicken, if liked.