Description
Delicious Chinese treat!
Ingredients
Scale
450g boneless, skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 Spring Onions, thinly sliced
40g (plus 2 teaspoons) cornstarch
2 tablespoon extra virgin olive oil
1 (8-ounce) can juice-packed pineapple chunks
58g reduced-sugar ketchup
2 tablespoons rice vinegar
1 tablespoon less-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon Stevia
⅛ teaspoon chilli flakes
Instructions
- Preheat the oven to 180c and line a baking tray with greaseproof paper (or cooking spray- add extra calories)
- Place the cut chicken and 40g of cornstarch into a large resealable bag. Seal and Shake to coat the chicken.
- In a large pan/ wok, heat the oil on a medium/high heat. Add the chicken (only a single layer) and cook the chicken until browned all over but not cooked through (approximately 1-2 minutes), whilst occasionally turning the chicken.
- Remove the chicken from the heat.
- Drain pineapple and reserve the juice for the sauce.
- In a small bowl, whisk together pineapple juice, reduce sugar ketchup, rice vinegar, soy sauce, garlic, stevia, chilli flakes and the remaining 2 teaspoons of cornstarch.
- Place the browned chicken pieces in the bottom of the baking tray/dish. Add pineapple chunks, onion, red and yellow bell peppers.
- Pour the sauce over the vegetables and chicken.
- Cover the baking dish loosely with foil and bake until the chicken is cooked through and the sauce is bubbling (approximately 45 minutes).
- Stir the chicken mixture and rotate the pan front to back halfway to ensure it is cooked evenly.
- Serve garnished with spring onions.
Notes
If you like it a bit more spicy, just add more chilli flakes.
- Prep Time: 10
- Cook Time: 50
Nutrition
- Calories: 295