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).

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