How to Make Sweet and Sour Chicken

Ingredients

• 1 tsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• 1 tsp granulated sugar

• 1 lb 2 oz (500 g) boneless, skinless chicken breast, cut into ½ in (1 cm) slices
• 2 tbsp sunflower or vegetable oil
• 2 garlic cloves, finely chopped
• 1 in (3 cm) fresh ginger, finely chopped
• 3½ oz (100 g) raw, unsalted cashews, roughly chopped

• 2 tbsp rice wine vinegar or white wine vinegar
• 2 tbsp rice wine or dry sherry
• 3 tbsp ketchup
• 2 tbsp soy sauce
• ½ cup chicken stock
• 1 tbsp granulated sugar

1. Mix the marinade ingredients in a bowl and turn the chicken to coat. Cover and refrigerate for at least 30 minutes.
2. Whisk together all the sauce ingredients and set aside.
3. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 minute. Add the chicken and stir-fry until it turns pale.
4. Add the sauce and bring to a boil. Add the cashews and cook for 2–3 minutes until the mixture has thickened and the chicken is coated in a glossy sauce. Serve.