Ingredients 3-4 chicken thighs boned and cut into cubes
1/2 red capsicum
1 small brown onion
1 stalk celery
1/2 head broccoli cut into florets
6-8 button mushrooms
1 1/2 cups chicken stock
3 tablespoons flour
1 teaspoon crushed garlic
1 teaspoon grated ginger
1 small can pineapple in juice
1/2 can tomatoes
1/4 cup white vinegar
1/4 cup soy sauce
3-4 tablespoons brown sugar
1/4 cup vegetable oil
salt and pepper to taste
Slice up all the vegetables and the mushrooms setting aside the broccoli florets.
Heat 1/2 of the oil in a large heavy based saucepan or in a wok to a high heat. Lightly coat the chicken in the flour and cook until coloured but not cooked through. Set aside.
Lower heat to medium, use the remaining oil and saute the vegetables for about 5 minutes.
Add the garlic and ginger, cook until fragrant, then put in the tomatoes and all of the sauces, sugar, pineapple and chicken stock.
Reduce the liquid by about 1/3. Return the chicken to the pot with the broccoli.
Continue cooking for 5 minutes until chicken is cooked through and the sauce has thickened slightly. Serve with steamed rice.