Thai Chicken Sweet and Sour - Pad Preow Wan Kai

Thai style sweet and sour dish with tomatoes cucumber,
onion, pineapple, sweet pepper and spring onion.

2 Chicken Breasts
1 Red Sweet Pepper
1 Green Sweet Pepper
1 Onion
Small tin of pineapple chunks
2 Tomatoes
1/4 of a Cucumber
2 Spring Onions
1 tbsp of rice wine or sherry
2 tbsp cooking Oil
1 Clove of Garlic
For the Sweet and Sour Sauce:
3 tbsp Tomato Ketchup
1 tbsp White Vinegar
1 tbsp White Sugar
1 tsp Salt
1 tsp Ground Pepper
1 tsp Cornflower
1/4 pint of water or stock

Slice the chicken breast into thin strips, and marinate with 1/2 teaspoon
of salt, 1/2 teaspoon of pepper and a pinch of cornflower mixed with the
rice wine or sherry. Leave to marinate for 15-30 minutes whilst making
the sauce. To make the sweet and sour sauce take all the ingredients except
the cornflower and mix in a saucepan.
Then bring to the boil and simmer on a low heat for 10-15 minutes whilst
frequently stirring . Mix the cornflower with a little bit of water till dissolved
and pour straight into the boiling sauce. Mix in and remove from the heat
when the sauce has thickened. Heat up the oil on a low heat in a frying pan or wok. Add the chicken and fry until golden and crispy on the outside. Crush the garlic and add to the pan, stirring until you can smell the garlic but so as not to burn it. Chop the vegetables into chunks or slices and add them all into the pan. Stir fry for a few minutes until the onion starts to go a little soft and then add the sweet and sour sauce. Cook for another couple of minutes to combine the flavors and you are ready to serve. Serve with Jasmine Rice or Noodles, then enjoy!

submitted by Shirley