Sweet and sour chicken with water chestnuts

We love this type of recipes: Put everything together in a wok and cook for few minutes. Tasty, refreshing and very easy.

4 chicken breasts (skinless, boneless, cut into bite size pieces)
1 red pepper (de-seeded, cut into bit size pieces)
1 green pepper (de-seeded, cut into bit size pieces)
1 yellow pepper (de-seeded, cut into bit size pieces)
thick thumb-size piece of fresh ginger (peeled and finely chopped)
6 garlic cloves (chopped)
1 cup fresh water chestnuts (skinless and finely sliced)
1 bunch spring onions, cut into 2.5cm/1in pieces
1 cup fresh pineapple (cut in bite size pieces)
splash of olive oil
ground white pepper

sauce ingredients:
1 tbsp. muscovado sugar
2 tbsp. rice vinegar
3 tbsp. rice wine
2 tbsp. soy sauce
3/4 cup chicken stock
2 tbsp. homemade ketchup
2 tbsp. cornstarch mixed with 2 tbsp. water

Heat the oil in a wok. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple and fry for about 30 seconds.
Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.

Our firs meal with water chestnuts. They are actually not a nut at all, but an aquatic vegetable that grows in marshes. And they stay crispy and juicy no matter how long you cook them. The flavor is slightly sweet and nutty. They also taste great eating fresh, maybe to put them in a salad next time.

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