Ene's Recipe Book

Method

1. Blend cornflour with 2 tablespoons water in a bowl until smooth.
2. Add sugar, vinegar, juice, tomato sauce, Worcestershire sauce, soy sauce, and salt.
3. Stir well to combine. Set sauce mixture aside.
4. Heat a wok over high heat.
5. Add oil. Swirl to coat.
6. Add the garlic. Cook until fragrent.
7. Add the chicken and cook, stirring occasionally, until browned. Remove and set aside.
8. Add brown onion. Cook until tender.
9. Add carrot and capsicum. Stir-fry for 1 minute.
10. Add mushroom and corn. Stir-fry for 1 minute.
11. Add peas and pineapple.
12. Stir everything together.
13. Stir-fry for 1 minute 30 seconds or until sauce thickens.
14. Serve with rice.