Super Simple Sticky Pineapple Chicken

INGREDIENTS

• 3 chicken breasts (approx 1 lb) chopped into bitesize chunks
• 2 tbsp cornstarch
• pinch of salt and pepper
• 3 tbsp oil
• 15 oz can of chopped pineapple in juice
• 2 tbsp soft brown sugar
• 3 tbsp dark soy sauce
• 1 tbsp tomato puree paste for US
• 1 onion peeled and chopped into wedges
• 1 red bell pepper chopped into chunks
• 2 cloves garlic peeled and minced
• 1 tsp minced ginger

To Serve:

• coriander (cilantro)
• boiled Rice
• sriracha add some to give the dish a little kick of heat

DIRECTIONS

1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour, salt, and pepper. Mix with your hands to cover the chicken in the cornstarch.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir-fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce, and tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir-fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over rice. Sprinkle with coriander and serve.