INGREDIENTS
- 500 Grams Chicken Breast
- 2 Carrots Chopped
- 1 Bunch Broccoli Chopped
- 1 Tin of Baby Corn
- ½ Tin of Pineapple Pieces
- Sauce
- ½ Cup Ketchup
- ½ Cup Water
- ½ Cup White Vinegar
- 1 Cup White Sugar
- 2 Tbsp Cornstarch
- 1 Tbsp Lemon juice
INSTRUCTIONS
- Do Sauce first.
- Mix corn starch into sugar thoroughly this will stop the sauce going lumpy.
- Add liquids cook on a medium heat until sugar dissolves and sauce thickens.
- Put aside.
- Heat a little oil in a wok/frypan (I use a dash of sesame oil with olive oil which adds an Asian flavour).
- Stir fry chicken until cooked.
- Add vegetables, stir fry just enough to get heat in them (I like the vegetables crunchy) or longer if you like them soft.
- Add tinned baby corn and pineapple.
- Pour sauce over and mix in thoroughly.
- Serve with white rice.
