Classic Sweet 'N' Sour Chicken Breast With Pepper & Pineapple

Take your chicken out of the fridge, open the packet and let it air

Add your cornflour to a large bowl with 2 tbsp [3 tbsp] [4 tbsp] flour and give it a good mix up

Add your diced chicken and toss until everything is well coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the coated chicken and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) – this is your crispy chicken

Tip: Cooking for 4 or more? Use 2 pans!

Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into squares

Peel and chop your brown onion[s] into wedges, then into squares

Remove your pineapple from the can (save the juice!) and chop into bite-sized pieces

Peel and finely chop (or grate) your garlic

Combine your tomato ketchup, ginger paste and soy sauce in a bowl with the reserved pineapple juice and your rice vinegar

Add the chopped garlic and 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up –this is your sweet 'n' sour sauce

Once the chicken is cooked through, transfer the crispy chicken to a plate and set aside, reserving the pan

Wipe the reserved pan clean and return it to a high heat with a little drizzle of vegetable oil

Once hot, add the chopped onion, pepper and pineapple and cook for 4-6 min or until softened and slightly charred

Meanwhile, trim, then slice your spring onion[s] on the diagonal

Once the veg is softened and slightly charred, add the sweet 'n' sour sauce and cook for 2-3 min or until thickened

Once thickened, add the crispy chicken and give everything a good mix up – this is your sweet 'n' sour chicken with pepper & pineapple