Fakeaway : Sweet and Sour Chicken

One of the favourites from any takeaway.  This dish can be refreshing, although sometimes when you get it from a takeaway it is over sweet.  This version is hopefully lighter and can be made with either chicken, pork or prawns.  Tomato Ketchup can be replaced with the low salt or low sugar versions to make it even healthier.

Ingredients

250g Basmati Rice
100g Spring Onions
Light Soy Sauce
Tomato Ketchup
Large tin of Pineapple
Balsamic Vinegar
Olive Oil
300g Chicken Breasts
3 Peppers (mixed colours for presentation)
200g Pak Choi

Preparation

Top and tail the spring onions.  Remove the outer layer of skin of the spring onion.  Slice at an angle and set aside in a small bowl.
Open the Pineapple tin, slice into even sized chunks.  Set aside in a bowl for later use.  Save the juice as well, as this will be used during the cooking.
Clean the chicken breasts, remove any obvious fat and wash.  Slice the chicken into even sized chunks, to ensure even cooking throughout.
Wash the Pak Choi, and slice length ways
Wash and de-seed the peppers and slice thinly into long strips.  Mix together in a bowl.

Method

Bring a large bowl of water to the boil.  You do not need to add salt to the water to help the boil.  Add the rice and cook for approximately 20 minutes.  You are looking for the rice to become soft and fluffy and hold together is small balls.  Once it is cooked, drain and set aside.
Mix together 1 tbsp of Soy Sauce, 100g of Tomato Ketchup, 3 tbsp of the Pineapple juice and 1 tbsp of Balsamic vinegar.  Stir until the flavours are completely mixed and test.  If it is too sharp, or too sweet adjust the flavours accordingly (more pineapple juice or balsamic vinegar).
Heat a wok on the stove and when it is hot add 1 tbsp of Olive Oil and then the prepared chicken.  Stir fry the chicken, ensuring that it is evenly cooked all of the way through.  With chicken it is essential that it is not raw at all.  This should take approximately 5 minutes.  You want a little colour, but not too coloured.
Add the peppers to the mix and stir fry for a further 3-4 minutes.  The thinner you slice the peppers the quicker they will cook.
Finally add the pineapple chunks, spring onions (saving some for the garnish) and pak choi and the sauce that you have made.  Toss the ingredients through the sauce ensuring all of the ingredients are coated and cooked.  The Pak Choi will wilt slightly during cooking.
Once cooked serve on the rice with a few spring onions over the top for garnish.  Serve hot.