Ultimate Sweet and Sour Chicken

Pop a medium saucepan with a tight-fitting lid onto medium heat with a drizzle of oil. When the oil is hot, add half the spring onion and stir-fry for 1 min. Pour in the cold water for the rice (see ingredients for amount), then stir in the rice and 0.25 tsp salt. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat, stir through the peas, pop the lid back on and leave aside for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side. Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest.

While the chicken cooks, remove the pineapple from the tin (keep the tin and juice for the sauce) and cut into 2cm chunks. Pour the pineapple juice into a bowl and add the rice vinegar, tomato ketchup and sugar (see ingredients for amount). Add the remaining garlic and soy sauce. Mix together well, until fully combined, then set the sauce aside.

Pop the chicken frying pan back on high heat with a drizzle of oil (no need to wash). Once the oil is hot, add the peppers and onion and stir-fry until just soft and charred, 3-4 mins. Add the pineapple and stir-fry for a further 1-2 mins. Pour in the sauce and bring it to the boil. Reduce the heat and gently simmer until slightly thickened, 1-2 mins, then remove from the heat. TIP: Add a splash more water if necessary.