Mis together a cooking sauce with 2 Tbs light soy sauce, 2 Tbs rice vinegar, 2 Tbs honey and 3 Tbs tomato ketchup.
Add a pinch of chilli flakes or a splash of sriracha sauce for a little kick of heat. Stir in a tsp cornflour and
mix well. Cut chicken thigh fillets into bite-sized chunks, dust lightly in seasoned flour and fry to brown all over
in hot olive oil. Scoop out and set aside. Cut an onion top to bottom into slivers and fry for a minute or two,
then add some crushed garlic and chopped ginger, together with a chopped red pepper and some mange tout, sliced in half.
Stir fry for another minute or so, then return the chicken to the pan, together with the sauce, and some chopped fresh
pineapple, and simmer gently for 10 minutes to ensure the chicken is fully cooked. Add a splash of water if the sauce
becomes too thick. Sprinkle with a few sesame seeds and serve with rice.