This recipe is from Dave Myers and Si King’s book – The Hairy Dieters. The original recipe says it will serve 4, but I halved it and managed to get 3 healthy portions out of it!
- 1 boneless chicken breast, cut into chunks
- 2 tbsp sunflower oil
- 1/2 medium onion, cut into 6 wedges
- 1 red pepper, cut into 3cm chunks
- 10 water chestnuts, drained and sliced in half
- 1 garlic clove: peeled, crushed and roughly chopped
- 15g root ginger, peeled and finely grated
- black pepper
For the sauce:
- 234g can pineapple chunks
- 1 tbsp cornflour
- 75ml water
- 1 tbsp dark soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp soft light brown sugar
- 1 tbsp tomato ketchup
- 1/2 fresh green chilli, finely chopped (or 1/2 tsp chilli flakes)
- For the sauce: separate the pineapple chunks from their juice. Put the cornflower in a bowl and add in 1 1/2 tbsp of the pineapple juice. Mix together until there are no lumps. Then add the remaining pineapple juice, water, soy sauce, vinegar, sugar, ketchup and chilli and mix well.
- Cut the remaining ingredients as stated.
- Add the oil to a large frying pan and stir-fry the onion and peppers for a couple of minutes of a high heat.
- Add the chicken to the pan and stir fry for another couple of minutes, until it is coloured on all sides.
- Finally, add the garlic, ginger, pineapple chunks and water chestnuts and stir fry for a minute.
- Give the sauce a good stir and add it to the pan. Stir well, season with black pepper and bring to a simmer. Cook for 4-6 minutes, stirring occasionally, until the sauce is thickened and shiny and the chicken is cooked throughout.
- Serve with some rice and enjoy!