Thai Sweet and Sour Chicken and Vegetables

Time: 45 min

Serves: 6

2 Chicken Breasts

1 tbsp of fish sauce
2 tbsp soy sauce

3 Clove of Garlic
1 Red Sweet Pepper
1 Green Sweet Pepper
1 Onion
1/2 Fresh Pineapple, cut in chunks
1 pint Grape Tomatoes, cut in half
1 zucchini, cut in ½ in slices and cut in half
2 Green Onions
2 tbsp cooking Oil

Sauce:

• 1 Tbsp. Lemon Zest

• 1 Tbsp. fish sauce

• 2 Tbsp. tomato ketchup (or substitute 1 Tbs tomato paste + 1 tsp. sugar)

• 1/2 cup water

• 1 Tbsp. rice vinegar

• 3 Tbsp. brown sugar

• 1 thumb-size piece ginger, grated

• 3 cloves garlic, minced

• 3 Tbsp. soy sauce

• 2 Tbsp lime juice

• 1 heaping tsp. cornstarch dissolved in 3 Tbsp. water

Slice the chicken breast into thin strips cutting across the grain, and marinate with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and a pinch of cornflower mixed with the fish sauce and soy sauce. Leave to marinate for 15-30 minutes whilst making
the sauce and chopping the veggies. Put the peppers and onion on one plate and the rest of the veggies on another. Add sauce ingredients to a bowl. Stir well and set aside.

Heat up the oil on high heat in a frying pan or wok. Add the chicken and fry until golden and crispy on the outside. Remove chicken. Crush the garlic and add to the pan on med-low heat, stirring until you can smell the garlic but so as not to burn it. Add the peppers and onions to the pan and cook for about 5 min. Add the rest of the veggies and sauce to the pan. Cook for another couple of minutes to combine the flavors. Add the chicken and you are ready to serve. Sprinkle with cilantro or leave plain. Serve with Jasmine Rice or Noodles, then enjoy!