Ingredients

• 300g basmati rice
• 600g chicken breast, cut into chunks
• 2 tbsp cornflour
• 2 tbsp oil
• 1 onion, cut into chunks
• 1 red pepper, cut into chunks
• 1 green pepper, cut into chunks
• 225g pineapple chunks, drained
• 4 tbsp tomato ketchup
• 3 tbsp white wine vinegar
• 3 tbsp light brown sugar
• 2 tbsp soy sauce
• 150ml water

Method

1. Cook the rice in your rice cooker according to the manufacturer’s instructions.
2. Toss the chicken with the cornflour so it is lightly coated.
3. Heat the oil in a large frying pan or wok and cook the chicken for 6-8 minutes until golden and cooked through.
4. Add the onion and peppers and stir-fry for 3-4 minutes until just tender.
5. Mix the ketchup, vinegar, sugar, soy sauce and water together. Pour into the pan and stir well.
6. Add the pineapple and simmer for 3-4 minutes until the sauce turns glossy and thick enough to coat the chicken.
7. Serve the sweet and sour chicken over the rice.