From the Barn brings you recipes straight from the kitchen of one of our local Care Services Co-ordinators — a fantastic cook and baker who always spoils us in the office with their homemade treats. They know first-hand what our clients living with chest, heart, and stroke conditions need to eat to stay well.
"This delicious light takeaway classic is so easy to make at home — from door to table in 25 mins. My family love it!"
Ingredients
Serves 3–4
2 tbsp sunflower oil
350g (2 large) chicken fillets, cut into bite-size pieces
1 onion, sliced
1 tbsp tomato ketchup
1 tsp light brown soft sugar
1 tbsp soy sauce
4 tbsp white wine vinegar
227g tin pineapple slices in natural juice, juice reserved and pineapple roughly chopped
1 tsp cornflour
150–200g vegetables (baby corn, mange tout, mushrooms, or whatever you have in the fridge)
1 red pepper, cut into strips
2 x 220g pouches microwave wholegrain rice
Method
Heat ½ tbsp oil in a medium pan over medium heat and brown the chicken all over. Transfer to a bowl.
Add 1 tbsp oil to the pan, reduce heat and fry the onion for 4 mins. Add the red pepper and continue cooking for a few minutes, then add in the corn, mange tout, and mushrooms. Cook until just tender.
Add the sugar, ketchup, soy sauce, white wine vinegar, pineapple juice, and cornflour to the pan. Bring to the boil, stirring constantly, and simmer for a few minutes until thick and syrupy. Return the chicken to the pan and cook until completely cooked through. Stir in the pineapple chunks and serve with wholegrain rice.
