2 chicken breasts
a little salt and freshly ground black pepper
1 1/2 tbsp vegetable oil
40 g carrot matchsticks
40 g courgette matchsticks
40 g baby sweetcorn, sliced in half lengthways
1 tsp red wine vinegar
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp olive oil
2 tbsp pineapple juice
1 tsp sugar
1. Mix all the ingredients for the sauce together and set aside. Cut the chicken into strips. Season them with a little salt and pepper and saute for 4 to 5 minutes or until cooked through. Drain on kitchen paper.
2. Steam the carrot, courgette and baby sweetcorn for about 4 minutes so that they are cooked but still crunchy. Bring the sauce to the boil, simmer for about a minute and stir in the vegetable strips and chicken.
3. This is good served with rice.