Sweet and sour pineapple wok chicken | 20-minute dinner

Cut the chicken breast into thin, bite-sized strips. Toss with half of the cornstarch and one tablespoon of soy sauce, then let it rest for a few minutes while you prepare the vegetables.

Cut the bell pepper into larger cubes and the pineapple into bite-sized pieces. Finely mince the fresh ginger and garlic, and cut the spring onions into 3 cm pieces, separating the white and green parts.

In a small bowl, mix the sauce: the remaining soy sauce, apple cider vinegar, honey, tomato paste, sesame oil, and the remaining cornstarch with 50 ml of water or pineapple juice.