2 chicken breasts – chopped into chunks
1 tbsp cornflour
1 onion chopped into wedges
1 red pepper chopped into chunks
400g can of chopped pineapple in juice
2 cloves garlic grated
Thumb sized piece of ginger – peeled and grated
1 tbsp soft brown sugar
2 tbsp dark soy sauce
1 tbsp tomato puree
1 pack of straight to wok noodles of your choice
Pop chicken chunks in a bowl and sprinkle on the cornflour and season. Mix with your hands to cover the chicken in the cornflour.
Heat a tbsp of sesame oil in a wok or large frying pan on high. When the oil is hot, add in the chicken. Move it around until it is golden on all sides.
Add in the onions and peppers, and fry with the chicken for a 1 minute.
Drain the pineapple (keep the juice) and dry the pieces on a piece of kitchen towel. Pop the pineapple into the wok and cook for a minute.
Stir in the garlic and ginger and cook for a minute.
Mix the reserved pineapple juice, brown sugar, soy sauce and the tomato puree in a bowl. then pop into the wok.
Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally for 5 minutes or so to reduce the sauce down and caramelise the chicken.
In a separate non stick frying pan pop a drizzle of sesame oil in and quickly stir fry your noodles for a couple of minutes until heated through. If they start to stick, pop in a dash of water.
Pop your noodles in 2 bowls and top with your sticky chicken
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