Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 2 people :-

1 small skinless chicken breast - cut into strips

1 dessertspoon sunflower oil

1 dessertspoon soy sauce

1 dessertspoon cornflour

2 dessertspoons white wine vinegar

1 dessertspoon tomato purée

1 dessertspoon clear honey

227 g (8 oz) can pineapple chunks

1 carrot - peeled & cut into strips

1 red pepper - cut into strips

1 celery stalk - cut into strips

1 courgette - cut into strips

2 spring onions - chopped

1 dessertspoon sunflower oil


Fry off the chicken strips in sunflower oil until nicely browned.

Meanwhile, mix the soy sauce, cornflour, wine vinegar, tomato purée, and honey in a bowl.

Drain the pineapple chunks, and make up the juice to 150 ml (5 fl oz) with cold water.

Stir the diluted pineapple juice into the soy vinegar mixture.

Remove the fried chicken strips onto a plate.

In the same pan, fry the carrot strips in the sunflower oil until soft, and then add the chicken.

Add the other vegetabless, soy vinegar mixture, and pineapple chunks, then simmer for 5 minutes.