Rustle up a delicious sweet and sour chicken dish in a jiffy
1 bag of Big Al's Sweet Chilli Chicken Mini Fillets (400g)
500g cooked rice
2 spring onions
1 tin pineapple chunks
1 red pepper
1 green pepper
2 tbs light soy sauce
2 tbs tomato puree
3 tbs vinegar
2 tbs sugar
2 tsp corn flour
150ml boiling water
Heat the oil in a wok or pan, add Big Al’s Sweet Chilli Mini Fillets straight from the freezer and cook for 5 minutes
Add the peppers and cook for a further 5 minutes over a medium heat
Add the vinegar, sugar, tomato puree, soy sauce and boiling water into a small bowl and mix well. Pour into the wok or pan
Add the pineapple chunks, keeping the juice to one side
Add the corn flour to the juice of the pineapple and mix well. Add this to the mixture and stir until the sauce has thickened. Serve with fluffy white rice
