Ingredients

• Marinade
• 1 Pound of Boneless Skinless Chicken Breast cut into chunks
• 3 Tablespoons of Soy Sauce
• 1 Tablespoon of Rice Vinegar
• Sweet & Sour Sauce
• 1/2 Cup of Tomato Ketchup
• 5 Tablespoons of Sweet Chilli Sauce
• 3 Teaspoons of Mango Chutney
• 1 Tablespoon of Soy Sauce
• Few Drops of Sesame Oil
• 1 Tablespoon of Worcestershire Sauce
• Few Cracks of Fresh ground Pepper
• 1 Tablespoon of water(optional)
• 1 Tablespoon of corn starch(optional)

Instructions

1. Cut the Chicken into Chucks ( to your preference) and marinade with 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar in a large zip lock bag or a bowl in the fridge for 4-6 hours. Discard the marinade, place in a bowl and set aside
2. In another bowl combine the tomato ketchup, sweet chilli sauce, mango chutney, soy sauce, sesame oil worcestershire sauce and pepper in a bowl and mix until its combine. Set aside.
3. Heat a large wok or a saute pan and add a tablespoon of oil, when the pan is hot add the chicken, cook and saute till the chicken is cook through, add the sweet and sour sauce and continue to cook for another minute or so, coating all the chicken with the sweet and sour sauce. Serve warm with jasmine white rice, fried rice or noodles, Enjoy.