Sweet & Sour Chicken Stir Fry

500g Chicken Fillets
2 tablespoons olive oil
1 onion, peeled and roughly chopped
1 red pepper cut into strips
1 x 200g pineapple in juice
1 1/2 tablespoons caster sugar
2 tablespoons soy sauce
2 1/2 tablespoons balsamic vinegar
4 tablespoons tomato puree
1 teaspoon mustard
125g beansprouts
150 mange tout, thickly sliced on the diagonal
1 1/2 tablespoons cornflour

In a large frying pan, fry the chicken in half the oil in batches until brown then remove from the pan.

Fry the onion and pepper in the remaining oil then return the chicken to the pan with the pineapple juice along with the sugar, soy sauce, vinegar, tomato puree and mustard. Simmer for 10 minutes, or until the chicken is tender and piping hot.

Add the beansprouts, mange tout and the pineapple pieces.

Blend the cornflour with a little water, add to the mixture. Stir over the heat until the sauce thickens and the pineapple is warm. Serve over brown rice.

Serves 4

Nutritional value does not include rice.

Number of Servings: 4

Recipe submitted by SparkPeople user ZAZZI1.