Pineapple Sweet And Sour Chicken - cooking recipe

Ingredients

2 tbsp vegetable oil
1 lb boneless chicken thighs, cubed
1/2 tbsp cornstarch
1 None red onion, sliced
1 None carrot, sliced
16 oz can pineapple pieces in juice, drained, 1/2 juice reserved
1/4 cup white wine vinegar
1 tbsp sugar
1 tbsp soy sauce
1 None red pepper, seeded, thinly sliced
1 bunch baby bok choy, leaves separated
None None steamed rice, to serve

Preparation

Heat half oil in a wok or large frying pan on high. Dust chicken with cornstarch, shaking off excess. Stir-fry, in batches, 3-4 mins each batch, until well browned. Remove from wok and set aside.
Heat remaining oil in same wok. Stir-fry onion and carrot 2-3 mins, until onion is just tender. Add reserved juice, vinegar, sugar and soy sauce. Bring to a boil, stirring. Return chicken to wok along with pineapple pieces and pepper. Stir-fry 2-3 more mins, until bubbling and thickened. Toss in bok choy. Serve with rice.