Easy Sweet & Sour Chicken

Place the wok over a high heat on the stove. Add 2 tablespoons of oil and when hot add the chicken, stir fry for 7-10 minutes until the chicken is cooked through. Remove from the wok into a bowl and set aside.
Prepare the vegetables and set aside, keeping the onion, carrot and bell pepper separate from the chilli, garlic and ginger.
Remove the pineapple rings from the can and cut each ring into 8 even-sized pieces.
Pour the remaining pineapple juice into a measuring jug and top up with water to 280ml (½ pint).
Place all the sauce ingredients into a bowl and stir until well combined. Now pour the sauce ingredients into the jug with the pineapple juice and stir.
Place the wok back on the stove. When hot add the remaining tablespoon of sunflower oil, followed by the onion, carrot, bell pepper and pineapple chunks. Stir fry for 5 minutes, keeping everything moving to stop it burning.
Now add the chilli, garlic and ginger and stir fry for a minute.
Pour the sauce into the wok, bring to a boil and cook for 3-5 minutes until the sauce has reduced and thickened to the desired consistency.
Add the cooked chicken back into the wok and stir for 1-2 minutes until the chicken is warmed through.
Remove the wok from the heat and serve the prawns and sauce with some steamed rice or noodles. Garnish with spring onions.