Sweet and Sour Chinese Chicken

Servers: 4 500g (1lb) chicken breast, cut into 2.5cm pieces 2 tbsp dark soy sauce 1 tbsp Chinese rice wine or dry sherry 1 x 250g(8oz) can pineapple chunks 2 tbsp cornflour 3 tbsp sunflower oil 1 green pepper, cut to bite size pieces 1 red pepper, cut to bite size pieces 1 celery stalk, thickly sliced 1 onion, cut to bite size pieces 4 tbsp tomato ketchup 250g (8ox) canned lychees* Salt and pepper Chopped coriander to garnish

* If you have problems obtaining lychees then I used yellow pepper which still tasted great. Toss the chicken piece in a large bowl with the soy sauce and rice wine. Cover and marinate in the fridge for at least 30 mins. Meanwhile, make the pineapple juice up to 250ml (8 fl oz) with water and blend with the cornflour. Set aside. Heat the oil in a wok, add the chicken and stir-fry for 3-4 minutes until golden brown. Lift out with slotted spoon. Add the green and red peppers, celery and onion to the wok and stir fry for 5 mins. Add the cornflour and pineapple juice mixture, ketchup and lychee juice to the wok and cook for 3-5 min until thickened. Return chicken to the wok with the lychees and pineapple chunks and heat thoroughly. Season with salt and pepper and serve at once. Garnish with coriander. Copyright: Mary Berry