Ingredients
- 1 1/2 tablespoons peanut oil
- 500g chicken thigh fillets, trimmed of excess fat, cut into thin strips across the grain
- 400g pkt Asian stir-fry vegetables
- 1 tablespoon cornflour
- 225g can pineapple pieces, drained, juice reserved
- 1/3 cup (80ml) water
- 1/4 cup (60ml) tomato sauce
- 1/4 cup (60ml) white vinegar
- 1 tablespoon brown sugar
- Steamed white rice, to serve
Method
- Step 1Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.
- Step 2Add one-third of the chicken to the wok. Stir-fry for 1-2 minutes or until browned and chicken is cooked. Transfer to a plate. Repeat with remaining chicken in two more batches, reheating wok between each batch. Remove all chicken from wok.
- Step 3Combine cornflour with a little of the reserved pineapple juice. Mix until smooth. Stir in the remaining pineapple juice, water, tomato sauce, vinegar and sugar. Heat remaining oil in wok over medium-high heat. Add stir-fry mix and stir-fry for 2 minutes or until vegetables are almost tender.
- Step 4Add sauce mixture to the wok and stir until comes to the boil and thickens. Toss in the chicken. Serve immediately with the rice.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1316 kj
Energy
13g
Fat Total
3g
Saturated Fat
7g
Fibre
25g
Protein
99mg
Cholesterol
263.91mg
Sodium
13g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Louise Lister
- Publication: Fresh Living
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