Sweet & Sour Chicken with stir fry vegetables

By: Lisa

1 Large red capsicumHalf a cup of pineapple chunks with juice3 tablespoons brown sugar2 teaspoons corn starch3/4 cup of rice vinegar3 eggs1 cup plain flourcooking spray1 large carrot1 medium zucchini150 grams of sugar snap peas125 grams of bean shoots400 grams chicken breast2 teaspoons cold water

For the sauce:- Deseed and coarsely chop red capsicum.- Place capsicum along with pineapple and juice, brown sugar and rice vinegar in a food processor and process till smooth.- Remove and strain out any large bits if any remain.- Place liquid into a small saucepan and heat over medium heat to a simmer.- Mix cornstarch with water until dissolved.- Stir constarch mixture into simmering sauce and simmer stirring until slightly thickened- For the chicken:
- Chop chicken breast into bite size pieces.- Place flour into a bowl and beaten eggs into a separate bowl.- Dredge chicken in flour - Dredge chicken in beaten eggs- Dredge chicken back into the flour- Place pieces of chicken onto a foil lined tray sprayed with cooking spray- Place tray of chicken into a pre heated oven at 200 c for 20 minutes- Remove chicken from oven and turn pieces over and cook for a further 20 min or to your liking.For the vegetables :- Wash Zucchini , discard top and tail and slice zucchini into thin slices.- Rince bean shoots- Wash and peel carrot then coarsly grate- Wash, top and tail and pull stringy bit of sugar snap peas- Heat a large fry pan over medium heat and spray with cooking spray- Place prepared veg into pan , tossing and cooking till soft.
- Plate up :- Divide chicken pieces between 4 plates- Divide stir fry veg between 4 plates- drizzle sauce over chicken and vegetables.- Any leftover sauce can be kept in a airtight container in the fridge for upto 2 weeks.- bon appétit