Ingredients
Stir-Fry
- 4 tbs olive oil
- 1 long red chilli / habanero (sliced)
- 2 garlic cloves, crushed
- 550g chicken chunks (2.5cm pieces)
- 3cm piece ginger, cut into matchsticks
- 1 onion, cut into wedges
- 1 small red capsicum (2.5cm pieces)
- 1 small green capsicum (2.5cm pieces)
- 150g sugar snap peas
Sauce
- ½ cup (125ml) tomato sauce
- 2 tbs Brown Sugar
- 2 tbs salt-reduced soy sauce
- 2 tbs Apple Cider Vinegar
- 2 teaspoons cornflour
- 220g crushed pineapple (natural juice)
- 2 cups (340g) cooked jasmine rice, to serve
Method
Method
- Get Rice Cooking
- Combine tomato sauce, sugar, soy sauce, vinegar, cornflour and pineapple in a jug. Set aside.
- Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, chilli, garlic and ginger for 5 minutes or until chicken is browned and almost cooked through. Transfer to a bowl.
- Heat remaining oil in wok over high heat. Stir-fry onion and capsicum for 5 minutes or until softened.
- Return chicken mixture to wok with sauce mixture and sugar snap peas. Stir-fry for 2–3 minutes or until chicken is cooked through and vegetables are tender. Serve chicken with rice.