(Serves four)

2 large whole chicken breasts
4 tbsps soy sauce
4 tbsps tomato ketchup
1½ tbsps light soft brown sugar
1 tbsp white wine vinegar
1 tsp grated fresh ginger
Salt and pepper
2 red peppers cut in 3-cm chunks
2 small zucchini, cut in one-centimetre slices
200 ml chicken stock
1 heaped tsp cornflour mixed with 1 tbsp water

Soak 12 wooden skewers in water. Cut off the fillets from the underside of the chicken breasts and save them for another use, then cut the breasts into three-centimetre cubes. In a bowl, mix the soy sauce, ketchup, brown sugar, vinegar and ginger, then add the chicken and some salt and pepper and stir until well coated. Cover with clingfilm and leave to marinate in the fridge for at least half an hour. Heat the grill to high. Reserving the marinade, drain the chicken and thread it on to the skewers, alternating with pieces of pepper and zucchini.

Grill the skewers until the chicken is cooked through, turning once, about 10 minutes. Put the marinade, chicken stock and cornflour mixture into a small pan and bring to the boil, then simmer for two minutes. Serve the chicken with rice and the sweet and sour sauce.