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Sweet and Sour ChickenIngredients600g boneless and skinless chicken thighs 6cm fresh ginger, peeled and grated1 red onion, sliced1 clove of garlic, sliced1 green pepper, stemmed and chunked 200ml pineapple juice60ml rice vinegar60ml ketchup60g light brown sugar 1 tsp garlic60g cornflour1 tbsp olive oil1 tbsp sesame oil1/2 tsp chilli flakes 100g pineapple chunksInstructionsPlace the pineapple juice, rice vinegar, ketchup and sugar in a small saucepan and stir to dissolve the sugar over a low heat. Increase the heat to medium high and bubble for around 6 minutes until you have a syrup. Remove from the heat and set aside.Meanwhile, in a large bowl combine the garlic powder with the cornflour, cut the chicken into 1 cm chunks adding to the bowl and toss in the mix until well covered.Heat the olive oil in a large frying pan over medium high heat and add the chicken frying until browned and coated for around 6 to 8 minutes, remove the pan from the heat and set aside.Meanwhile, heat the sesame oil in a second frying pan and add the onion slices and stir until translucent for around five minutes. Add the green pepper, chilli flakes, salt, garlic and ginger and continue to cook for another 3 to 5 minutes stirring all the time. Add the pineapple to the pan, continuing to stir until hot. Tip the chicken into the pan and heat through.Finally pour over your sauce and fold it through the whole mix so that everything is well covered and hot for 1 to 2 minutes.