A MOTHER'S long running recipe for sweet and sour chicken is lovingly brought to your table by her daughter Ann Stainlay.



  • 1 tablespoon cornflour
  • 1/4 cup soy sauce
  • 440g can pineapple pieces in natural juice, drained, reserving juice
  • 1/4 cup white wine vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon olive oil
  • 500g chicken tenderloins, tendons removed
  • 1/2 green capsicum, cut into thin strips
  • 1/2 red capsicum
  • 3cm pieces ginger, peeled, grated
  • 2 garlic cloves, crushed
  • steamed jasmine rice, to serve
  • 1 teaspoon fish sauce 


  • Combine cornflour and soy sauce. Stir until smooth. Add reserved pineapple juice, vinegar and sugar. Stir until sugar has dissolved.
  • Heat oil in wok / frying pan over medium to high heat. Add chicken and cook for 3 minutes each side (or until golden)
  • Add capsicum, ginger and garlic to a pan. Cook for 1 - 2 minutes or til tender. Add soy sauce mixture to pan and bring to boil. Reduce heat to medium-low. Add pineapple. Simmer, uncovered, for 10 minutes or til sauce has thickened and chicken is cooked through. Serve with rice.