Dean's sweet chilli chicken
Dean Edwards shows us why a takeaway favourite needn't be a guilty pleasure with his sweet chilli chicken!
Serves 4Prep: 10 minutesCook: 8 minutes
Ingredients: 2 chicken breasts, thinly sliced1 red pepper, deseeded and sliced1 green pepper, deseeded and sliced1 red chilli, deseeded and finely diced1 red onion, sliced3 cloves garlic, crushed1 thumb-sized piece fresh ginger, grated30ml cider vinegar1 tbsp honey1 tbsp tomato puree200ml vegetable stock1 tsp corn flour2 tbsp water150g fresh pineapple, diced into bite sized pieces1 tbs soy sauce5 spring onions, sliced
Method:
Fry the chicken in a hot pan with some oil for 2-3 minutes, stir in the peppers, onion, garlic, ginger and chilli then continue cooking for another 1-2 minutes
Add the tomato puree and cook for 30 seconds then pour in the vinegar, honey and stock and give a good stir. Dissolve the corn flour in the water and add to the pan, stir until thickened. Add the pineapple and cook for a further minute. Season with soy sauce.
Garnish with the spring onions and serve with the rice