Sweet-And-Sour Chicken

With the flavourful combination of mustard, lime and pineapple, this is not your everyday chicken dish! There’s plenty of sauce for you to serve over rice.

Ingredients

Pineapple Juice	60ml/0.25 cup
Brown sugar,Packed	50ml/3 tbsp
Balsamic Vinegar	30ml/2 tbsp
Dijon Mustard	30ml/2 tbsp
Lime juice	30ml/2 tbsp
Cornstarch	10ml/2tsp
Olive oil	10ml/2 tsp
Boneless,skinless chicken halves cut into 1 inch cubes	454g
Olive Oil	10ml/2 tsp
Chopped red pepper	250ml/1 cup
Chopped onion	125ml/0.5 cup
Garlic clove(minced)	1/0.25 tsp if powdered

Method of preparation.

1.      Combine the first 6 ingredients in small bowl. Set aside.

2.      Heat large frying pan on medium high until very hot. Add fist amount of olive oil. Add chicken. Stir-fry for about 4 minutes until browned. Transfer to plate.

3.      Add second amount of olive oil to hot frying pan. Add next 3 ingredients. Stir-fry for about 2 minutes until onion is softened. Add chicken. Stir pineapple juice mixture. Add to chicken mixture. Heat and stir for about 1 minute until sauce is boiling and thickened. Serve 4.

Sweet-and-Sour chicken served with rice

NB

The chicken we are using here is already pre-cooked. Recipe is by Jean Pare.