2-3 boneless skinless chicken breasts, cut into bite-sized chunks
1/3 cup cornflour
oil/butter for frying
1 capsicum (I used red), chopped
cup of greens - I used combination of peas and very finely chopped broccoli
1/2 onion, diced
pineapple chunks, optional
1 cup sugar
1 cup apple cider vinegar
juice of 2-3 limes
4 tbsp soy sauce
2 large clove garlic, crushed or finely diced
1/2 cup tomato sauce
2 tbsp cornflour + 4 tbsp water
- Start by preparing the sauce - bring all sauce ingredients, except the cornflour and water, to the boil in a small saucepan. Lower heat and stir until sugar is dissolved. Whisk together the cornflour and water, until cornflour is dissolved, and stir into sauce, stirring until thickened. Either remove from heat, or keep on a low heat (depending how far in advance you're making the sauce - I made it earlier in the day, then reheated it when we cooked the chicken and ate).
- Put some rice on, so it's ready when the chicken's ready.
- Put chicken pieces and cornflour into a large ziplock bag. Seal and shake, to coat the chicken. Heat oil/butter in a large pan, add coated chicken and saute over medium heat for about 5 minutes. Add capsicum, onion and greens (you could use a green capsicum, if you don't have, or don't feel like, other greens). Continue to cook until chicken browning and cooked through.
- Add sauce to chicken, stir through and serve with rice or roti. Top with a few pieces of pineapple.