Chinese Inspired Sweet and Sour Chicken

Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, pour the pineapple juice into a bowl and add the rice vinegar, garlic and soy sauce.

Stir in the tomato ketchup, sugar and water for the sauce (see pantry for all amounts).

Mix together until fully combined, then set your sauce aside.

Pop the chicken into a bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chicken and fry until golden brown and cooked through, 8-10 mins. Discard any cornflour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Once the chicken has browned, transfer it to a clean bowl and set aside.

Lower the heat to medium-high and add the pepper to the (now empty) frying pan. Stir-fry until just soft and charred, 5-6 mins.

Add the pineapple and stir-fry for a further 1-2 mins, then add the cooked chicken and sauce.

Bring to the boil, then lower the heat and gently simmer until slightly thickened, 4-5 mins. then remove from the heat.