1. Cook the chicken
Heat the oil in a large frying pan over medium heat. Add the chicken and cook for 5 - 6 minutes, turning regularly, until browned all over.
2. Add flavour
Stir in the garlic and ginger and cook for another 30 seconds, just until fragrant.
3. Make the sauce
In a small bowl, mix the pineapple juice, soy sauce, and cornflour until smooth. Pour into the pan, stirring well to coat the chicken. Add 4 tablespoons of water, then bring to a gentle simmer.
4. Add the veg
Toss in the carrot strips, diced pepper, and pineapple chunks. Continue cooking for another 5 minutes, or until the chicken is cooked through and the sauce has thickened to a glossy glaze.
5. Serve and enjoy
Delicious served with rice or noodles - and it’s so good, you won’t miss the takeaway version one bit!
To freeze
Let the dish cool completely, then transfer to a labelled freezer bag or airtight container. Freeze flat for easy storage.
