Sweet & sour chicken with pineapple

• Chicken breast fillets500g
• Pineapple chunks in juice1 × 432g tin
• Mixed peppers2
• Brown onions150g
• Tomato puree2 tbsp (30g)
• Soy sauce2 tbsp (30ml)
• Clear honey1 tbsp (15g)
• Basmati rice300g
• Vegetable oilstore cupboard1 tbsp (15ml)
• Plain flour20g

Plus salt and pepper. About £6.36 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack. Drain 1 tin pineapple, keeping 100ml of the juice.

2. 2

   Mix the pineapple juice with 2 tbsp tomato puree, 2 tbsp soy sauce, 1 tbsp honey and 20g flour until smooth.

3. 3

   Cut 500g chicken breast into chunks and stir-fry in 1 tbsp oil for 6-8 minutes until cooked through. Add 2 peppers and 1 onion cut into chunks and stir-fry for 3 minutes.

4. 4

   Add the pineapple and the sauce and bubble for 2 minutes until thick and glossy. Serve with the rice.