Cooking Instructions
1.
Heat a splash of sunflower oil in a large pan or wok over a medium-high heat. Add the
onion (1)
,
yellow pepper (1)
and
red pepper (1)
and stir-fry for 3-4 minutes until they just start to soften. Add the
garlic (3 cloves)
and
ginger (1 piece)
and cook for a further minute, then remove from the pan and set aside.
2.
Add the
chicken (3)
to the same pan and cook for 2-3 minutes before adding the
tomatoes (4)
. Cook for a further 5 minutes, until they’ve broken down and reduced. Stir in the
pineapple (350 g)
, peppers and onion.
3.
In a small bowl, mix the
soy sauce (8 mL)
,
vinegar (22 mL)
,
honey (20 g)
and
cornflour (4 g)
. Tip into the pan and mix well, cooking for 2 minutes until the sauce has thickened. Add a little water if needed.
4.
Cook the
rice (300 g)
according to pack instructions. Divide the stir-fry between serving dishes. Serve alongside the rice, with the
spring onions (4)
scattered on top.