Ingredients

Ingredients

• 2 tbsp vegetable oil

• 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes

• 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces

• 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces

• thick thumb-size piece of fresh ginger, peeled and finely chopped

• 6 garlic cloves, chopped

• 1x220g can water chestnuts, drained and sliced

• 1 bunch spring onions, cut into 2.5cm/1in pieces

• 1 small can sliced pineapple, drained and cut into chunks (optional)

• ground white pepper

For the sauce

• 1 tbsp soft light brown sugar

• 2 tbsp rice vinegar

• 3 tbsp rice wine or dry sherry

• 2 tbsp dark soy sauce

• 175 ml/6fl oz chicken stock

• 2 tbsp tomato purée

• 2 tbsp cornflour mixed with

• 2 tbsp water

Description

Recipe Uses 2 Tbsp Vegetable Oil, 4 Skinless, Boneless Chicken Breasts, Cut Into 2.5cm/1in Cubes, 1 Small Red Pepper, De-seeded And Cut Into 2.5cm/1in...

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