Sweet and Sour Chicken

Cook the rice according to package directions. Cut the bell peppers into strips. Finely chop the garlic. Drain the pineapple and reserve the juice. Cut the chicken into small pieces.

Mix 100ml of the reserved pineapple juice with all ingredients for the sauce in a bowl. Whisk in the starch last to prevent lumps from forming.

Heat some oil in a wok and brown the chicken until golden. Remove the chicken. Add garlic and bell peppers to the wok and sauté. Add the pineapple cubes, chicken, and sauce and simmer for 3 minutes.