Sweet sour Chicken with Quinoa Rice

 Ingredients for chicken:

-3 chicken breasts

-1,5tbsp cornflour

-1tsp of salt

-3tbsp of canola oil

-1 large red onion, skin removed and cut into wedges

-1 sweet pointed red pepper, sliced

-1 green pepper cut into large dice

-2 mild green chilli peppers, seeds removed and thinly sliced

-4 garlic cloves, sliced

-3 spring onions, sliced at an angle and washed in a bowl of water

-1tsp of sesame seeds to garnish

Ingredients for grilled pineapple:

-half small ripe pineapple

-1tsp canola oil

-1tsp brown sugar

Ingredients for sauce:

-400ml pineapple juice

-1tbsp of cornflour

-30g (1oz)of fresh ginger, grated

-3tbsp dark soy sauce

-4tbsp white wine vinegar

-2tbsp light brown sugar

-4tbsp tomato ketchup

-1/2tsp cracked black pepper

Instructions:

Preheat the oven to 220C (392F) on the grill setting, alternatively, you can use an air fryer as well.

Mix chopped pineapple with 1tsp of oil and 1tsp of brown sugar and grill on the tray for around 20 minutes, or until caramelised.

In a small pot combine all the sauce ingredients apart from the cornflour, leave on the side for later.

Prepare the chicken breasts by slicing and mix them in the bowl with 1,5tbsp of cornflour and 1tsp of salt and leave them aside.

In a non-stick frying pan add 1tbsp of oil and stir fry red onions and sliced garlic for 3-5 minutes then transfer to the master pot.

Next stir fry chopped peppers with green chilli until starts to soften, add more oil if necessary, then transfer to the master pot.

Add prepared sauce to the pot with onions and peppers, bring to boil and reduce to simmer.

Pan-fry the sliced chicken until browned on both sides, do it in 3 batches not to overcrowd the pan. Once done add to the master pot.

Mix 1tbsp cornflour with 1tbsp of water and stir in the sauce to thicken. Add grilled pineapple, check the seasoning and serve with quinoa rice or noodles, garnished with spring onions and sesame seeds. Enjoy!

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