Sweet & Sour Chicken

• 500g of Chicken Tenderloins
• 100g dried thin Egg Noodles
• Olive Oil Spray
• 440g can pineapple pieces
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 250g button mushrooms, quartered.
• 1 can stirfry vegetables
• 1 tablespoon cornflour
• 1 tablespoon soy sauce
• 3 tablespoons tomato sauce
• 2 tablespoons vinegar
• 1 tablespoon brown sugar

Cook the noodles in a large pan of boiling water until tender. Drain and set aside

Spray the nonstick pan and cook chicken over high heat until browned.

Remove and set aside.  Drain the pineapple and reserve the juice.

Add garlic and ginger to the pan cook for 3 seconds and add the mushrooms and

Vegetables and stirfry for 3 minutes.

Put cornflour in a small bowl and stir ¼ Cup of Pineapple juice.

Add pinapple, remaining juice , sauces, vinegar and sugar to the pan and bring

To the boil.  Stir in cornflour mixture ans simmer for 2-3 minutes or until the

Sauce thickens.  Return the Chicken tot e pan with the noodles and toss until heated through.