INGREDIENTS
1 chicken thigh, meat removed from the bone and cut into strips
30g broccoli, thinly sliced
Half a carrot, cut into strips
Third of a red pepper, cut into strips
30g tinned pineapple chunks
30g basmati rice, cooked as per the instructions on the packet
30ml chicken stock
Cornflour for dusting
Half a clove garlic, chopped
1 tbsp each of the following:
Worcester sauce
Soy sauce
Tomato ketchup
1 tsp each of the following:
Ground ginger
Chilli flakes
Recipe continues
METHOD
Dust the chicken strips with cornflour and fry for 5 minutes until crispy and golden.
Fry off the carrot and pepper in vegetable oil for 30 seconds, before adding the broccoli and frying for a further 3 minutes, adding the chicken stock after 2 minutes and season.
Add the chicken to the pan along with the ginger, garlic, pineapple and chilli flakes.
In a bowl, combine the Worcester sauce, soy sauce and ketchup. Add this mixture to the chicken and vegetables and cook for a further minute.
Serve with the cooked basmati rice.