Sweet & Sour Chicken with Egg Fried Rice

Ingredients

• 500 g chicken breast
• 220 g tinned pineapple chunks in juice
• 3 tbsp tomato ketchup
• 2 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 600 g cooked long-grain rice
• 2 egg
• 3 tbsp sunflower oil

Method

1. 1

   Cut chicken into chunks and season lightly. Heat 2 tbsp oil in a wok over a high heat and stir-fry chicken for 6–7 minutes until cooked. Remove and set aside.

2. 2

   Mix ketchup, rice wine vinegar, soy sauce and the pineapple juice from the tin to make the sweet and sour sauce.

3. 3

   Pour the sauce into the wok, bring to a simmer for 2 minutes, then add the pineapple chunks and return the chicken. Stir to coat.

4. 4

   In a separate frying pan, heat 1 tbsp oil and stir-fry the cooked rice for 2 minutes. Push to one side, scramble in the eggs, then mix everything together.

5. 5

   Serve the sweet and sour chicken alongside the egg fried rice.