Classic Chinese-style Chicken
- 3 cups boneless Chicken thigh (sliced)
- 2 tsps Chinese 5 spice powder
- 0.333 cup canned Pineapple (drained)
Sweet and Sour with Mango Mango with a squeeze of lime makes a good substitute for the pineapple
Heat the vegetable oil in a wok until smoking, then add the chicken and 5 spice and stir fry over a high heat until the chicken turns white.
Add the pineapple and cook briskly until lightly caramelised.
Mix together the sauce ingredients with the cornflour. Add the chicken back to the pan with the sauce, bubble up until thickened.