Sweet and sour chicken
Try this tasty stir fry, it is quick to make and loaded with flavours and colourful vegetables.
1 x 440g can pineapple pieces in juice, drained, juice retained
2 Tbsp cornflour
2 Tbsp soy sauce
2 Tbsp tomato sauce
2 Tbsp white vinegar
1 Tbsp canola oil
2 cloves garlic, crushed
1 Tbsp finely chopped ginger
500g chicken breast, thinly sliced
2 carrots, sliced
1 head broccoli, sliced into florets or the equivalent gaai laan, sliced
1 red capsicum, deseeded and sliced
2-3 spring onions, sliced
For the sauce: whisk the pineapple juice and cornflour in a small bowl until there are no lumps.
Add the soy sauce, tomato sauce and vinegar and stir. Set the sauce aside.
Heat oil over a medium heat in a frying pan.
Add garlic and ginger and stir fry for 1-2 minutes.
Add chicken and stir fry for 5 minutes.
Add carrots, broccoli, and capsicum and stir through the sauce and pineapple pieces.
Bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
Add spring onions and serve with brown rice.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.0g|