These one pan type of meals always appeal to me, especially for nights when I’ve just go back from work. I also love Chinese-inspired dishes so this was win-win really!
The recipe serves four and I dished up with my favourite egg fried rice and some prawn crackers.
5 tbsp tomato ketchup
4 tbsp rice vinegar
1 tbsp rice wine
1 tbsp soy sauce
1 tbsp dark muscovado sugar
2 garlic cloves, minced
4 skinless and boneless chicken breasts, cut into chunks
1 small onion, roughly chopped
2 red peppers, seeded and cut into chunks
225g mixed mushrooms*
225g can sliced water chestnuts
227g pineapple pieces in juice, drained
In a large wok or frying pan, gently fry the chicken until browned and cooked through. Remove from the wok and put to one side.
Gently fry the onion and garlic for a few minutes until the onion has started to soften and turn translucent.
In a small bowl, mix together the ketchup, vinegar, rice wine and sugar. Add the sauce to the wok along with the chopped peppers, mushrooms, water chestnuts and pineapple. Cook for around 5 minutes.
Add the cooked chicken pieces and heat thoroughly.
See, super simple. The * next to the mushrooms – well I used mushrooms in a can, Kingfisher Oriental Mixed Mushrooms which I thoroughly recommend but you could use fresh if you prefer. Other things you could add to vary this meal include baby corn, sugar snap peas, bamboo shoots, sliced carrots…it’s extremely versatile!
Mmmmm, I think this might just make it onto another Meal Planning Monday very soon!