Instructions Cooking time ([days] hrs:min): 00:30 Slice the chicken. Put the juice from the tin of pineapple into a bowl, and mix in the sherry, vinegar, tomato sauce, soy sauce, honey and tomato puree. Disolve the half chicken stock cube in a couple of tablespoons of hot water and add to the bowl. Place the chicken in the bowl and mix well. Roughly chop the onion. Heat hlaf the oil in a wok and fry the onions for about 5 minutes over a fairly high heat. Add the stir fry vegetables, bamboo shoots, and pineapple, and cook for about five minutes until most of the liquid has gone. Remove from the wok and set aside. Drain the chicken, reserving the liquid, and place in the wok with the rest of the oil. Fry over a high heat for five to ten minutes, until the chicken is cooked through. Return the cooked vegetable mixture to the wok. Stir a tablespoon of cornflour into the reserved liquid, then add to the pan. Heat, stirring, for another three or four minutes, adding water if the sauce becomes too thick. Serve immediately. NOTE: Use chicken thigh or breast fillets. To feed four, simply double the chicken, beansprouts and stir fry vegetables.

Ingredients 4 skinless Chicken fillets 3 tablepsoons Groundnut Oil 1 medium Onion 400g Tin Pineapple Pieces (in natural juice) 150g Stir Fry Vegetables 150g Beansprouts 3 tablespoons Tomato Sauce 2 tablespoons Light Soy Sauce 1 tablespoon Tomato Puree 1 tablespoon Sherry 1 teaspoon Honey 3 tablespoons Balsamic Vinegar 1/2 Chicken Stock Cube 1 tablespoon Cornflour [ More Recipes ]