Sweet & Sour Chicken with pineapple
1 tablespoon vegetable oil
1 garlic clove, crushed
300g chicken strips
1 small can of pineapple chunks in juice
2 carrots, chopped into batons
1 tablespoon cornflour
2 tablespoons pineapple juice from the can
2 tablespoons tomato puree
3 tablespoons soy sauce
3 spring onions, sliced
Heat the oil in a wok or saucepan, add the chicken and onion and cook until the chicken is browned.
Add the drained pineapple chunks and carrots to the pan and cook for 2-3 minutes.
Place the pineapple juice in a jug and bring up the volume to 200 ml with water.
Mix in the cornflour, tomato puree and soy sauce.
Pour over the chicken and add the spring onions.
Cook for 2-3 minutes.
Serve with rice or noodles.