Sweet & Sour Chicken Stir Fry

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  • 500 ml (2 C) sliced carrots
  • 250 ml (1 C) diced green pepper
  • sunflower oil as required
  • 8 chicken breast fillets, cut into bite-sized pieces
  • 1 x 825 g can Rhodes Pineapple Rings in Light Syrup, drained and halved, syrup reserved
  • 125 ml (½ C) vinegar
  • 250 ml (1 C) Rhodes Tomato Puree
  • 500 ml (2 C) prepared chicken stock
  • 65 ml (¼ C) brown sugar
  • 15 ml (1 T) chopped garlic
  • salt and pepper


  1. Stir-fry the carrots and green pepper in a little oil until glossy then add the chicken and fry until golden, about 2 minutes.
  2. Drain the can of Rhodes Pineapple Rings in Light Syrup, reserve the syrup and halve the pineapple rings.
  3. Add the rings to the chicken together with the syrup then add the vinegar, tomato puree, chicken stock, sugar and garlic.
  4. Bring to a boil and thicken with the corn flour mixed with a little water.
  5. Season to taste then simmer briefly, just until the chicken is cooked through.
  6. Serve with rice or noodles.


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