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125 mg (4 1/2 oz) rice

2 tsp vegetable oil

200 (7 oz) skinless chicken breast (cut into bite size pieces)

1 carrot – cut into matchsticks

1 small red pepper – deseeded and cut into strips

½ tsp finely grated ginger

1 garlic clove – chopped finely (I love 3 garlic cloves)

100g (3 ½ oz) drained, canned pineapple, chunk in juice

2 spring onions (scallions) – sliced thinly on the diagonal

1 tbsp soy sauce

1 tbsp cornstarch


For the Sauce:

2 tbsp tomato ketchup

2 tbsp rice wine vinegar

2 tsp caster sugar



1.  Cook the rice according to pack instructions. Drain and keep warm.

2.  Meanwhile, mix all the sauce ingredients together in a jug with the pineapple juice and set aside.

3.  Heat a wok with the oil. Dip the chicken pieces in the soy sauce and then coat with cornflour.

4.  Add to the hot oil in batches. Cook for 3-4 minutes, turning until golden and just cooked. Set to the one side.

5.  Add the carrot and peppers to the pan and cook for 2 minutes to soften slightly. Add the ginger and garlic and cook for 30 seconds. Tip the sauce into the pan, stir for 1 minute, until bubbling and everything is glossy.

6.  Add the chicken, pineapple chunks and spring onions and heat it all through. Serve with the rice.  (I love brown rice :))


Serves 2

Prep time: 10 min

Cook time: 10 min

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