Sweet & Sour Chicken with stir fry vegetables

Method

1. For the sauce:- Deseed and coarsely chop red capsicum.- Place capsicum along with pineapple and juice, brown sugar and rice vinegar in a food processor and process till smooth.- Remove and strain out any large bits if any remain.- Place liquid into a small saucepan and heat over medium heat to a simmer.- Mix cornstarch with water until dissolved.- Stir constarch mixture into simmering sauce and simmer stirring until slightly thickened- For the chicken:
2. - Chop chicken breast into bite size pieces.- Place flour into a bowl and beaten eggs into a separate bowl.- Dredge chicken in flour - Dredge chicken in beaten eggs- Dredge chicken back into the flour- Place pieces of chicken onto a foil lined tray sprayed with cooking spray- Place tray of chicken into a pre heated oven at 200 c for 20 minutes- Remove chicken from oven and turn pieces over and cook for a further 20 min or to your liking.For the vegetables :- Wash Zucchini , discard top and tail and slice zucchini into thin slices.- Rince bean shoots- Wash and peel carrot then coarsly grate- Wash, top and tail and pull stringy bit of sugar snap peas- Heat a large fry pan over medium heat and spray with cooking spray- Place prepared veg into pan , tossing and cooking till soft.
3. - Plate up :- Divide chicken pieces between 4 plates- Divide stir fry veg between 4 plates- drizzle sauce over chicken and vegetables.- Any leftover sauce can be kept in a airtight container in the fridge for upto 2 weeks.- bon appétit