Sweet and Sour Chicken

Ingredients

• 2 tablespoons Canola oil
• 1 Red onion, peeled and chopped
• 2 Red capsicums, cut into 4cm chunks
• 1 clove Garlic, finely diced or crushed
• 500 grams Chicken thigh fillets, chopped into rough pieces
• 1 teaspoon Chinese 5-spice
• 300 grams Beansprouts, rinsed
• 150 grams Tin water chestnuts
• 2 tablespoons Apricot jam
• 2 tablespoons Soy sauce
• Large tin pineapple, juice drained and kept aside, pineapple chopped
• 3 tablespoons Tomato sauce
• 2 tablespoons Rice wine vinegar
• Salt and pepper to taste

Directions

1. Heat the oil in a wok over high heat.
2. Add the onion and cook until translucent.
3. Turn down the heat slightly and add the capsicum and cook until soft (about 5 minutes).
4. Add the chicken to the onion and capsicum and add the Chinese 5-spice and garlic.
5. Cook, stirring frequently, for another 5 minutes until chicken starts to brown.
6. Whisk the apricot jam, soy sauce, pineapple juice, tomato sauce, rice wine vinegar and salt and pepper to form the sauce.  Be sure to taste!
7. Add to the wok and put a lid on a cook over a low heat for about 15 minutes (to cook the chicken through).
8. Stir in the beansprouts, water chestnuts and pineapple and heat through.
9. Serve with rice or noodles.