Sweet and Sour Chicken

Ingredients-serves 4

2 tbsp olive oil
4 skinless, boneless chicken breasts, cut into cubes
1 red pepper, de-seeded and cut into 1in pieces
1 green pepper, de-seeded and cut into 1in pieces
1in 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 1in pieces
1 small can pineapple chunks

For the sauce:

1 tbsp soft light brown sugar
2 tbsp rice vinegar
3 tbsp rice wine
2 tbsp gluten free/wheat free dark soy sauce
175 ml/6fl oz chicken stock (made from gluten free/wheat free stock cube)
2 tbsp tomato purée
2 tbsp cornflour mixed with 2 tbsp water


Heat the oil in a wok or large frying pan and add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple and fry for about 30 seconds.
Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 5 minutes. Serve with rice.