Chicken & Pineapple

Inspired by Chinese flavours, this Chicken & Pineapple stir fry is delicious whether its a midweek meal or weekend fake away. This sweet but savoury sauce coating crisp vegetables and chicken is perfect served with rice.

Ingredients

For the chicken

500 g chicken breast

2 tbsp light soy sauce

2 tbsp cornflour

1 tbsp water

For the sauce

3 tbsp light soy sauce

3 tbsp shaoxing rice wine

1 ½ tbsp dark soy sauce

½ tsp caster sugar

3 tbsp pineapple juice

1 tsp sesame oil

140 ml chicken stock

1 pepper diced

425g tin pineapple reserve juice & dice

3 spring onions sliced

3 tbsp vegetable oil

1 tbsp minced garlic

1 tbsp minced ginger

to finish

1 tbsp cornflour

1 tbsp water

Instructions

Slice 500g chicken breast and add to a bowl along with 2 tbsp light soy sauce, 2 tbsp cornflour and 1 tbsp water. Mix and set aside

Deseed and dice 1 pepper and slice 3 spring onions. Drain a 425g tin of pineapple making sure you reserve the juice. Dice the pineapple and set aside with the pepper

In a jug, mix together 3 tbsp light soy sauce, 3 tbsp shaoxing rice wine, 1 ½ tbsp dark soy sauce, ½ tsp caster sugar, 3 tbsp pineapple juice, 1 tsp sesame oil and 140ml chicken stock. Set aside

Heat 2 tbsp of vegetable oil in a wok on a high heat. When the wok is smoking hot add the chicken and stir fry stirring constantly for 2-3 minutes until the chicken is white and nearly cooked through

Remove the chicken from the wok and set aside

Add 1 tbsp vegetable oil to the wok and wait for it to get smoking hot again. Add 1 tbsp minced garlic and 1 tbsp minced ginger. Stir for 20 seconds

Add the diced pepper, pineapple and spring onions. Stir fry for 2-3 minutes stirring constantly

Add the chicken back to the pan and cook with the vegetables for a further 2-3 minutes

Add the prepared sauce ingredients and let cook for 2 minutes, stirring frequently

Mix 1 tbsp cornflour with 1 tbsp water to form a slurry. Add this to the wok to thicken the sauce

Cook for a further 1 minute until the sauce has thickened and then serve