Frango agridoce

Ingredientes

• 450 g chicken breast
• 1 tbsp tbsp cornflour (heaped)
• 1 tbsp olive oil
• 1 red pepper
• 1 green pepper
• 1 medium carrot
• 120 ml apple cider vinegar
• 90 g light brown sugar
• 1 small 227g can pineapple chunks in juice
• 1 tsp tamarind paste
• 1 heaped tbsp tomato puree
• 1 tbsp cornflour
• Salt

Modo de preparo

1. 1

   Start by making the sweet and sour sauce. Put all of the sauce ingredients except the cornflour and salt into a medium saucepan (120ml apple cider vinegar, 90g soft light brown sugar, 1 small can pineapple chucks including the juice, 1 tsp tamarind paste, 1 heaped tbsp tomato puree) and cook over a medium heat until it starts to bubble.

2. 2

   Put the cornflour (1 tbsp) into a cup or small bowl. Spoon a few tbsp of the sauce mixture into the cup and mix until fully combined. Pour this back into the saucepan and stir to combine.

3. 3

   Leave the sauce to bubble over a low heat for 3-4 minutes until it has thickened slightly. Have a little taste and then season with a pinch of salt if required. Once the sauce has thickened, turn off the heat and leave it in the pan until needed.

4. 4

   While the sauce is cooking, chop the chicken breast (450g) into bite-sized pieces. Put the chicken into a large bowl and sprinkle over the cornflour (1 heaped tbsp). Mix the chicken in the cornflour until it is fully coated.

5. 5

   Chop the red and green peppers into bite-sized pieces and peel and chop the carrot into chunky matchsticks.

6. 6

   Put the olive oil (1 tbsp) into a large saucepan and place over a medium heat until sizzling hot (you can tell when this is by adding a couple of drops of water to see if it sizzles). Add the chicken and cook for 5 minutes. Toss the chicken occasionally to ensure it cooks evenly. Add the chopped peppers and carrots and continue to cook for a few minutes until the chicken is cooked through and the vegetables have softened slightly.

7. 7

   Add the sauce to the pan and cook for about a minute until the sauce is hot.

8. 8

   Serve (I like mine served with rice and prawn crackers and sprinkled with a little spring onion to look pretty!).