Sweet & Sour Chicken with Fresh Pineapple




Sauce mixture:


For the sweet & sour sauce:

Mix all sauce ingredients together in a small sauce pan, cook over medium heat until it starts to boil and it becomes thick.

Taste for seasonings, set aside while you do the rest.

For cooking:

Heat up 1 tbsp of oil in a wok, stir fry the chicken until golden brown. Remove it from the pan and set aside.

Reduce the heat and in the same wok stir fry the onion, carrots, celery, bell  pepper and water chestnuts, stir fry for some minutes

Then add the chicken bak into the woke alone with the pineapple,  lichees and Maraschino sherry.

Toss together and then add to it the sweet and sour sauce.

Stir it for just a moment until all the ingredients are heated through.

Serve sprinkle with the spring onions and steamed rice.