This is definitely an Aussie version of the classic sweet and sour dish. But while it's not traditional, it tastes almost exactly like it would at your local Chinese restaurant. I love making this on a Friday night, so it feels as though I have treated myself to takeaway. It still has that delicious sticky sauce, but it's much healthier and I've made it with chicken instead of pork to land on the table quicker.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat. Bring to the boil, cover with a tight-fitting lid and reduce heat to low. Cook for 15 minutes or until rice is tender and cooked through. Remove from heat and set aside to keep warm. While rice is cooking, continue with step 2.
Boil kettle. Peel and chop onion into 1cm pieces. Peel and finely grate garlic and ginger. Drain pineapple, reserving juice. Dissolve stock cube in 125ml (½ cup) boiling water. Place stock, rice wine vinegar, tomato ketchup, soy sauce and 20ml (1 tablespoon) reserved pineapple juice in a bowl and mix to combine.
Cut chicken into 4cm pieces. Place chicken, cornflour, Chinese High-Five Blend, salt and pepper in a bowl and mix to combine. Heat oil in wok or frypan over medium-high heat. Add chicken and cook for 4–5 minutes or until golden brown. While chicken is cooking, continue with step 4.
Cut gai lan into 4cm lengths. Trim snow peas and halve on the diagonal. Remove core from capsicum and discard. Cut capsicum into 2cm pieces.
Add onion, garlic and ginger to chicken and cook for 2–3 minutes or until fragrant and onion has softened. Add sweet and sour sauce to pan and mix to coat. Simmer for 6–8 minutes or until sauce is thick and glossy.
Add gai lan, snow peas, capsicum and drained pineapple to chicken and cook, stirring, for a further 2 minutes or until vegetables are just tender. Divide rice and sweet and sour chicken between bowls to serve.