Sweet and sour chicken

Inspired by the tastes of Asia, this mid-week chicken meal combines fresh chilli, ginger and pineapple for a taste sensation.

Ingredients

2 Tbsp	Olive oil
1	Red chilli
3 tsp	Fresh ginger
1 tsp	Ground black pepper
2	Red capsicums
1	Onion
300 g	Chicken breasts (Main)
410 g	Baby corn
227 g	Canned pineapple pieces
2 Tbsp	Tomato sauce
1 Tbsp	Caster sugar
2	Limes
3 Tbsp	Rice wine
2 tsp	Cornflour
4	Spring onions
280 g	Noodles

Directions

1. Heat oil in a wok and fry chilli, grated fresh ginger and ground black pepper for 1 minute.
2. Add sliced onions and fry for 2 minutes.
3. Add red capsicum and chopped chicken thighs or breasts, then cook, stirring, for 5 to 6 minutes.
4. Add drained baby corn and pineapple chunks (reserve 100ml juice for later use) , then cook for 2 to 3 minutes.
5. Whisk pineapple juice, tomato sauce, caster sugar, rice wine (or sherry), finely grated rind of 1 lime , juice of 2 limes and cornflour until smooth, then pour into a separate pan.
6. Simmer, stirring for 2 minutes until thickened.
7. Pour over chicken and stir-fry for 1 minute.
8. Toss with noodles and thinly sliced spring onions.