Sweet and Sour Chicken with Oriental Rice and Peas

(SERVES 4)

• 22g/8 oz chicken stir-fry meat
• 15 g/1 ½ oz/1 tbsp low-fat spread
• 1 carrot , cut into matchsticks
• 1 small red (bell) pepper, cut into then strips
• ¼ cucumber cut into matchsticks
• 430 g/15 ½ oz/1 large can pineapple pieces in natural juice
• 30 ml/2 tbsp tomato puree (paste)
• 45 ml/3 tbsp light soy sauce
• 2.5 ml / ½ tsp ground ginger
• 60 ml/4 tbsp malt vinegar
• 10 ml/2 tsp cornflour (cornstarch)
• 15 ml/1 tbsp water

To serve:

• Oriental Rice and Peas

Stir-fry the chicken in the low-fat spread in a large frying pan (skillet) or work for 4
minutes. Remove from the pan. Add the remaining ingredients except the corn flour and water
and bring to the boil. Simmer for 5 minutes. Blend the cornflour with the water and stir
into the pan. Bring to the boil and cook for 1 minute, stirring, thickened and clear.
Return the chicken to the pan and heat through. Serve with oriental ice and peas.