Make the sweet & 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 wok
over a high heat. Add the onion,
chilli, peppers, carrots and chicken
and stir-fry for 3-5 mins until the
vegetables 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 vegetables are tender.
Serve with rice, if you like.