Chicken & Pineapple

Ingredients

• 500 g chicken breast
• 2 tbsp light soy sauce
• 2 tbsp cornflour
• 1 tbsp water
• 3 tbsp light soy sauce
• 3 tbsp shaoxing rice wine
• 1 1/2 tbsp dark soy sauce
• 1/2 tsp caster sugar
• 3 tbsp pineapple juice
• 1 tsp sesame oil
• 140 ml chicken stock
• 1 pepper (diced)
• 425 g tin pineapple (reserve juice & dice)
• 3 spring onions (sliced)
• 3 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp cornflour
• 1 tbsp water

Instructions

1. 1

   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

2. 2

   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

3. 3

   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

4. 4

   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

5. 5

   Remove the chicken from the wok and set aside

6. 6

   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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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