Sweet and sour chicken

Prepare the brown rice as per package instructions.

Mix the cornflour, tomato puree, and soy in a small dish until well combined.

Heat the oil in a large wok or non stick frying pan, over high heat.

Fry the chicken until golden brown.

Add the onion, garlic, ginger, and chilli flakes and cook for 2-3mins, or until softened and lightly coloured.

Add the cornflour, tomato, soy mixture and coat the chicken well.

Reduce the heat to medium, add the pineapple juice and chunks, and vegetables. Cover with a lid and cook for 5-8mins, or until the vegetables are cooked to your liking.

Take off the heat, serve with brown rice, spring onion, and sesame seeds.