Sweet and sour chicken with sticky rice

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For the sauce:

1	onion — cut into chunks
4 cm	fresh ginger — knob, peeled and julienned
300 g	pineapple — cut into chunks
2 Tbs	tomato sauce
60 ml	lime juice
60 ml	sugar
180 ml	water
2 tsp	cornflour — mixed with water
1	green pepper — cubed

main ingredients:

4	chicken breast fillets
1 pinch	salt and freshly ground black pepper
4 cup	rice — steamed, to serve

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Cut chicken into small chunks and season.

Heat a little oil in a pan and fry chicken until browned and just cooked. Remove and set aside.

Lightly fry onion, ginger, pineapple and green pepper. Vegetables should still be crunchy.

Add remaining ingredients, mix and simmer until sauce thickens. Season. Toss chicken in sauce to reheat.

Serve with steamed rice.

More good ideas:
– Add more vegetables to boost your 5-a-Day
– Use beef, pork or prawns in place of chicken

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

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