Ingredients
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1 x 425g/15oz can pineapple chunks in natural juice
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2 tbsp dark soy sauce
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2 tbsp white wine vinegar
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2 tbsp soft light brown sugar
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2 tbsp tomato ketchup
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½ tsp dried chilli flakes
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2 boneless, skinless chicken breasts
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2 tbsp sunflower oil
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1 medium onion, cut into 12 wedges
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2 peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in
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1 x 225g/8oz can water chestnuts
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2 garlic cloves, peeled and crushed
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25g/1oz piece fresh root ginger, peeled and finely grated
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freshly ground black pepper
Preparation method
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To make the sauce, drain the pineapple in a sieve
over a bowl and keep all the juice – you should have about 150ml/5fl oz.
Put the cornflour in a large bowl and stir in three tablespoons of the
pineapple juice to make a smooth paste. Add the remaining juice and
150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup
and chilli flakes until thoroughly combined. Set aside. -
Cut each chicken breast into eight or nine even
pieces. Heat a tablespoon of the oil in a large non-stick frying pan or
wok and stir-fry the onion and peppers for two minutes over a high heat.
Drain the water chestnuts and cut them in half horizontally. -
Add the remaining oil and the chicken to the pan
and stir-fry for two minutes until coloured on all sides. Add the
garlic, ginger, pineapple chunks and water chestnuts and stir-fry for
30–60 seconds. -
Give the cornflour and pineapple mixture a good
stir and add it to the pan with the chicken and vegetables. Stir well,
season with some ground black pepper and bring to a simmer. Cook for 4–6
minutes until the sauce is thickened and glossy and the chicken is
tender and cooked throughout, turning the chicken and vegetables a few
times. Serve with a small portion of rice.
Serves 4 – by the Hairy Dieters
Crafts and Life 
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