To make Sweet and Sour Chicken

Place the corn flour and salt and pepper into a large sandwich bag and add the chicken slices and give a good toss so that all the chicken is well coated.

Next make up the sauce, mix the soy sauce, vinegar, ketchup, dried chilli flakes and the juice from the pineapple can.

Heat the oil in a large sauté pan or wok, add the chicken strips and brown all over. Remove from the pan and leave to one side.

To the hot pan add the onion, peppers and carrot and cook for a few minutes, add a splash of water if the pan starts to stick. Next add the pineapple, chestnuts and cherry tomatoes and cook for a further 2 – 3 minutes.

Add the chicken back to the pan along with the cashews and the sauce mix and cook for about 5 minutes until all the ingredients are hot through and the sauce is sticky and thick.

Serve with 50 gms whole grain basmati rice per person and sprinkled with fresh coriander.