2 Syns per serving, serves 4
Ingredients
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4 skinless and boneless chicken breasts, cut into chunks
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½ tbsp Chinese five-spice powder
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230g can pineapple chunks in natural juice
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1½ level tbsp cornflour
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1 tbsp tomato purée
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2 tbsp rice wine vinegar
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2 tbsp soy sauce/ tamari
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Low-calorie cooking spray
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1 onion, cut into chunks
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2½cm piece fresh root ginger, peeled and grated
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2 medium carrots, peeled and sliced into chunks
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2 peppers (red, orange or yellow), deseeded and cut into bite-size pieces
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250g passata
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1 star anise
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4 baby leeks, cut into short lengths
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225g can bamboo shoots, drained
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Boiled dried egg noodles, to serve
Method
- Preheat your oven to 200°C/ fan 180°C/gas 6. Put the chicken in a large bowl with the Chinese five-spice powder and toss to coat. Leave to marinate for 10 minutes.
- Meanwhile, drain the pineapple over a bowl to reserve the juice. Put the cornflour in another bowl and gradually whisk in the pineapple juice to make a smooth paste. Whisk in the tomato purée, vinegar and soy sauce and set aside.
- Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Brown the chicken all over in batches, then transfer to a large baking dish.
- Spray the frying pan with a little more low-calorie cooking spray and reduce the heat to medium-low. Add the onion and ginger and soften until starting to turn golden. Add the carrots and peppers and fry for 2 minutes. Add the pineapple sauce, stirring until thickened, then add the passata and star anise and bring to a simmer. Transfer to the baking dish, cover and bake for 30 minutes.
- Stir in the leeks, bamboo shoots and pineapple chunks. Re-cover and bake for a further 30 minutes. Discard the star anise, then divide between 4 bowls and serve with the noodles.
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