Stir fried sweet & sour chicken

Make sure you marinade the chicken for at least 15 minutes to make sure it soaks up all the flavours for a lovely tender stir-fry

Serves: 4

What you need:

4 chicken breasts (sliced into 1 ½ cm slices)
corn flour for coating
2 garlic cloves, crushed
2 tbsp ginger, grated
2 carrots, halved lengthways and sliced thinly at an angle
½ onion, halved and sliced
1 red pepper, sliced
1 yellow pepper, sliced
handful oyster mushrooms
handful bean sprouts
120g fresh pineapple, diced
50ml vegetable oil
4 spring onions, sliced
salt and pepper Chinese five spice

For the marinade

2 tbsp soy sauce
1tbsp white wine
3 tbsp of grated ginger

Seasoning

150g Tracklements Tomato and Pepper Ketchup
200ml water

What you do:

Mix the marinade ingredients in a bowl. Add the chicken. Mix well. Leave to stand for 15 mins. Roll the chicken in corn flour until coated.
Heat some oil in a pan until almost smoking hot and deep fry the chicken for a couple of minutes until browned. Place onto a tray and set aside.
Heat the remaining oil in a frying pan. Add the garlic and grated ginger and roast for 30 seconds. Add the carrots, onion, peppers, oyster mushrooms and bean sprouts. Stir fry quickly for 1 min. Add the Tomato and Pepper Ketchup mix and bring to the boil. Add the fried chicken, pineapple and a pinch of Chinese five spice; mix well and season.
Serve with rice or noodles and garnish with chopped spring onions

Tracklements

Tracklements is driven by the twin aims of producing the best chutneys, mustards and preserves on the market, tasting as good as the best home-made, and of making it traditionally, in small batches, with all natural ingredients.