It really is quick and easy to make this sweet and sour chicken dish, honestly you will never pop open a jar of shop bought sauce again.

I love Sweet and Sour Chicken, it’s the first chinese dish I ever ate and the memory of that sticky sweet and sour sauce poured over  battered chicken balls is one I still treasure.  But as I’ve grown up and become more aware of the ingredients that most processed versions contain I was put right off this dish.

So Ive created a dish that is naturally sweet and sour, you can adjust the spices to suit your own palate but this dish is light, clean and still sweet, sour and sticky.  It’s a real winner.  I hope you enjoy it as much as I do.

• 450 gms Organic chicken breast, sliced

• 2 Peppers, Any colour, cubed

• 1 large Onion, cubed

• 2 cloves Garlic, crushed

• 1 large Carrot, finely sliced

• 1 can Water Chestnuts

• 1 225gms Pineapple Chunks (keep the juice)

• 12 Cherry Tomatoes

• 1 Thumb size Fresh Ginger, grated

• 80 gms Cashew Nuts

• Large handful Coriander, chopped

• 1 Tablesppon Rice Bran Oil

• 1 Tablespoon Cornflour

• 1 Tablespoon Soy Sauce

• 1 Tablespoon Apple Cider Vinegar

• 1 Tablespoon Tomato Ketchup

• 1 Whole Star Anise

• ½ Teaspoon Dried Chilli Flakes

• Salt & Fresh Ground Black Pepper