Ingredients
Method
1.Heat the oil in a frying pan. Brown chicken thighs on both sides for 5-7 minutes over high heat until coloured. Add the ginger, pineapple, capsicum and onion to the pan.
2.Stir in the soy sauce, tomato sauce, vinegar and stock and simmer until thickened slightly, and the chicken is cooked through. Season with salt and pepper if desired.
3.Stir in the brown sugar then mix in the cornflour and allow to thicken. Scatter with sesame seeds and spring onion if using. Serve with rice.
Use other chicken cuts if you prefer and adjust the cooking time accordingly. You may need to add a dash more chicken stock if cooking larger pieces such as drumsticks or whole legs.
Note
