Cantonese-Style Fruity Chicken

Toss the chicken with half the soy sauce and the black pepper. Mix the cornflour with the cold water in a small bowl, then set it aside.

Heat the oil in a large wok or frying pan over high heat. Stir-fry the chicken for 4–5 minutes until golden and cooked through, then transfer it to a plate.

Add the onion, garlic and peppers to the pan. Stir-fry for 2–3 minutes until glossy but still slightly crisp.

Return the chicken to the pan and add the pineapple, remaining soy sauce, rice vinegar and chicken stock. Bring the sauce to a lively simmer.

Stir the cornflour mixture again and pour it in. Toss for 1–2 minutes until the sauce turns glossy and coats the chicken and fruit.

Check the seasoning, then serve with steamed jasmine rice and the sliced spring onions.