Ingredients
200g/7oz white rice
250g/8oz chicken breast, diced
4 tbsp vegetable oil
75g/2½oz carrots, cut into thin 'matchsticks'
60g/2oz baby sweetcorn, sliced
60g/2oz green beans, trimmed
2 tbsp sliced spring onions
For the batter
1 egg yolk
freshly ground black pepper
1½ tbsp cornflour
1 tbsp milk
For the sauce
4 tbsp chicken stock
2 tbsp tomato ketchup
1 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp caster sugar

Method
1. Cook the rice according to the instructions on the packet.
2. Make the sauce by mixing together all the sauce ingredients in a bowl.
3. Beat together the batter ingredients in another bowl.
4. Heat two tablespoons of oil in a saucepan.
5. Dip the chicken in the batter, then fry it carefully. Remove from the pan and set aside.
6. Next, stir fry the carrots, baby corn and green beans in the remaining two tablespoons of oil for four minutes.
7. Add the sauce and boil for one minute. Then add the chicken and spring onions and heat through.
8. Spoon a helping of sweet and sour chicken on top of a bed of rice. Serve.