Sweet'n'Sour Chicken and Rice

The family loves this, it's easy to prepare, & there's enough left over for lunch the next day. If you buy the chicken breast on special, it economical too. Just what a family needs.

Ingredients

1 cup	Jasmine rice
1 ½ cups	Water
3 pieces	Chicken breasts, skin removed (Main)
2 stems	Rice bran oil, or similar
½ cup	Sugar
¼ cup	Brown sugar
2 Tbsp	Cornflour
⅓ cup	White vinegar
½ cup	Water
¼ cup	Pineapple juice, or any juice
¼ cup	Tomato sauce
2 Tbsp	Kecap manis, or soy sauce
2 Tbsp	Rice bran oil, or similar
2 sticks	Hoisin sauce

Directions

1. Add rice & water to rice cooker & set to 'Cook'. Alternatively, bring the water to boil in a saucepan, add rice & simmer till cooked, approximately 15 minutes.
2. Dice chicken breast into bite sized pieces. Add to a large frypan with the oil & fry till cooked right through. Cut a large piece in half to check. Once cooked, place in an oven proof dish in the oven set at 125 degree C to keep warm.
3. In a saucepan, stir together the sugars & the cornflour, to remove any lumps. Add vinegar & stir to combine. Add water, juice & sauces & bring to the boil. Simmer for 2 minutes then turn off but leave on the cooktop to keep warm.
4. In a clean frypan, add extra oil, cooked rice & hoisin sauce. Stir fry till rice is combined with sauce, & hot through.
5. To serve, spoon a bed of rice onto plate, add chicken pieces to sweet'n'sour sauce & spoon over the rice.