Name: Sweet and Sour Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lb boneless chicken breast; 3½ oz tomato paste; ½ cup water (120 ml); ¼ cup vinegar (60 ml); ¼ cup sugar (50 g); 2 tbsp soy sauce; ½ cup pineapple syrup from the can (120 ml); 2 tbsp cornstarch; ⅓ cup cold water (80 ml); 3 tbsp vegetable oil; ½ can canned pineapple chunks (about 9 oz); 2 green bell peppers, cut into ¾-inch (2 cm) pieces; 2 carrots, sliced; 1 onion, peeled and thinly sliced; 1 tsp garlic powder; ½ cup roasted cashews (50 g)

How I make it

Cut the chicken into strips ¾ inch (2 cm) wide.
In a bowl, stir together the tomato paste, ½ cup water, vinegar, sugar, soy sauce and pineapple syrup.
In a small separate bowl, mix the cornstarch with the ⅓ cup cold water.
Heat the oil in a wok or wide skillet over high heat. Add half the chicken and fry for about 3 minutes, turning once. Remove and fry the rest of the chicken the same way.
Return all the chicken to the pan, add the tomato sauce and bring to a boil.
Add the pineapple, peppers, carrots, onion and garlic powder, stir and bring back to a boil.
Add the cornstarch mixture, stir and cook for 2-3 minutes, until the sauce thickens.
Add the cashews and serve right away.

What I've learned

I serve it with white rice.

Sweet and Sour Chicken Draft

What you need

Sauce

For thickening

Stir-fry

How I make it

What I've learned