I make a Sweet & Sour Chicken from the Symply to good to be True books (#2) It is a Pork recipe, but says to substitute with Chicken breast. It is gorgeous...

600g pork/chicken
1 onion, sliced
1 cup each of carrot, green capsicum, celery
1 level tablespoon soy sauce
1/2 teaspoon chopped ginger
2 tablespoons cornflour
1 level tablespoon sugar
1/2cup pineapple pieces (no sugar added)
1 1/2 cups pineapple juice (no added sugar)
1/4 teaspoon chinese 5 spice
2 teaspoons chicken stock powder
1 tablespoon tomato sauce
2 tablespoons tomato paste.

* Prepare all vegetables, leave to one side.
* Brown pork in non stick fry pan that has been coated with cooking spray.
* add onion, carrot, capsicum, celery, cook for 5 minutes
*Add, ginger, soy sauce, sugar, 5 spice, stock powder, tomato sauce, tomato paste, & pineapple pieces
* Blend cornflour with pineapple juice, add to pan.
* Cook for a further 5-7 minutes or until vegetables are just cooked. Serve with rice or pasta.

- I get all the dry ingredients measured out together ready to go before i turn the wok on, and measure all the other ingredients as well. I just use the ginger in a jar as well, and don't add the sugar until the end when i taste it to see if it needs any or not.
It may not be a proper stir fry, but it delish..

The nutritional info on the recipe says it serves 6, and is 4.0g of fat per serve for Chicken and 2.9g per serve for pork. Fish is 2.0g per serve

all measurements say level tea/table spoons..I just got a little lazy at this time of the night