Sweet & Sour Chicken

The recipe

Instructions

1. 1
   Cook the rice in plenty of boiling water until tender, then drain and keep warm.
2. 2
   Cut the chicken thighs into bite-sized pieces and fry in a little oil over a high heat for 8-10 minutes until golden and cooked right through with no pink in the middle.
3. 3
   Add the sliced onion, peppers and garlic and stir-fry for 3-4 minutes until just softening.
4. 4
   Stir in the chopped tomatoes, rice vinegar, sugar, tomato puree and soy sauce and simmer for 5 minutes.
5. 5
   Mix the cornstarch with a splash of cold water, stir through the sauce and cook for 1-2 minutes until glossy and thick, then serve over the rice.

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