Sweet & Sour Chicken & Veg

Serves 4

425g can pineapple chunks, drained, juice reserved
2 tbsp each tomato ketchup
2 tbsp malt vinegar
2 tbsp cornflour
1 tbsp veg oil
1 onion, chopped
1 red chilli, deseeded and sliced
1 red and green pepper, chopped
2 carrots, sliced on the diagonal
2 skinless chicken breasts, thinly sliced
125g pack baby corn, sliced lengthways
2 tomatoes, quartered
cooked rice, to serve

Make the sweet and sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour.  There should be 300ml - add water or stock if you're short.
Heat the oil in a frying pan or work over a high heat.  Add the onion, chilli, peppers, carrots and chicken and stir fry until the veg are starting to soften and the chicken is almost cooked.
Add the corn and sauce.  Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the veg are tender.  Serve with rice if you like.