Sweet and Sour Chicken

Tasty Sweet and Sour Chicken. Serve with Fluffy White Rice.

Hands on time: 15 minutes
Cooking time: 10 minutes
Yield: 5 portions (suitable for freezing)

1 egg yolk
1 1/2 tbsp cornflour
1 tbsp milk
2 large or 3 small chicken breasts (approx12 oz) cut into bite sized pieces
3 tbsp canola oil
4 oz carrots, cut into matchsticks
3 oz small zucchini, cut into strips
3 scallions, finely sliced
salt and freshly ground black pepper

Sweet and Sour Sauce:
2 tbsp soy sauce
4 tbsp tomato ketchup
3 tsp rice wine vinegar
3 tsp superfine sugar
2/3 cup water
2 tsp cornflour

1. In a bowl, beat together the egg yolk, cornflour and milk. Heat 2 tbsp of the oil in a wok or frying pan. Season the chicken, dip into the batter and sauté the chicken for 3 to 4 minutes. Remove from the wok and set aside. Meanwhile, mix together all the ingredients for the sweet and sour sauce.
2. Heat the remaining vegetable oil in the wok and stir fry the carrot for one minute, then add the zuchinni and stir fry for 2 minutes. Add the sauce, bring to the boil and cook for 2 to 3 minutes. Add the chicken and heat through for a couple of minutes. Remove from the heat and stir in the scallions. Season to taste.