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Sweet and Sour Chicken

In a large frying pan, fry  400g skinless chicken cut into thin strips in 1 tablespoon sunflower oil in batches until brown, then remove from the pan. Fry 1 chopped onion and 1 pepper (cut into strips) in the remaining oil then return the chicken to the pan with the juice from a 200g can pineapple chunks in juice, 1½ tablespoons caster sugar, 2 tbsp soy sauce, 2½ tbsp vinegar, 4 tbsp tomato puree and 1 tsp mustard. Simmer for 10 minutes, or until the chicken is tender. Add 125g beansprouts, 150g mangetout and pineapple pieces. Blend 1½  tbsp cornflour with a little water, add to the mixture. Stir over the heat until the sauce thickens and the pineapple is warm. Serve with boiled rice.