Ingredients:
2 Boneless Chicken Breasts
1 tablespoon Dry Sherry
1 tablespoon Soy Sauce
1 Red Pepper
1 Green Pepper
1 Carrot
2 Spring Onions
3oz Pineapple Chunks
For the Sauce:
6 fl oz Vegetable or Chicken Stock
1 tablespoon Soy Sauce
5 teaspoon of Cider Vinegar
1 level tablespoon Sugar
1 tablespoon Tomato Paste
1 level teaspoon Cornflour
1 teaspoon Water
Method:
Skin the chicken and cut the flesh into strips suitable for stir frying. Place in a large bowl together with the soy sauce and dry sherry to marinate until required.
Slice the green and red peppers into strips, wash, peel and cut the carrots into even sized strips, size equal to peppers. Dice the spring onion.
Bring a pan of water to the boil add the carrots and peppers, blanch for 1 minute. Drain and set aside.
Combine the sauce ingredients in a saucepan. Bring to the boil and add the vegetables. Stir until combined
Remove the chicken from the marinade, dry on kitchen paper.
Stir fry chicken for two minutes, or until cooked through, add spring onion and continue to stir fry for a further minute. Add the sauce and cooked noodles to the chicken to combine and reheat. Turn into a warm serving dish.