Sweet and Sour Chicken

Kingfisher Sliced Water Chestnuts
225g (DW 140g)Sweet and Sour Chicken
Ingredients:
- 220g Kingfisher Sliced Water Chestnuts, drained
- 2 tablespoons vegetable oil
- 4 skinless, boneless chicken breasts, cut into cubes
- 1 small red pepper, de-seeded and cut into 2.5cm/1 inch pieces
- 1 small green pepper, de-seeded and cut into 2.5cm/1 inch pieces
- Fresh ginger, peeled and finely chopped
- 6 garlic cloves, chopped
- 1 bunch spring onions, cut into 2.5cm/1in pieces
- Ground white pepper
- ½ red pepper, chopped (to serve)
- FOR THE SAUCE:
- 1 tablespoon soft brown sugar
- 2 tablespoon rice vinegar
- 3 tablespoon rice wine or dry sherry
- 2 tablespoon dark soy sauce
- 175ml chicken stock
- 2 tablespoons tomato purée
- 2 tablespoons cornflour mixed with 2 tablespoons water
- 2 tablespoons water
Directions:
- Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic and fry for 2-3 minutes.
- Add the Kingfisher Sliced Water Chestnuts and spring onions and fry for about 30 seconds.
- Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes to ensure the chicken is piping hot throughout. Season with white pepper, serve hot.
- Serve with cooked rice or noodles and sprinkle slices of fresh red pepper on top (optional).