• 700g Chicken breasts
• 1 tsp oil
• 1 large onion, peeled and chopped
• 1 green pepper, deseeded and chopped
• 1 large carrot peeled and cut into matchsticks
• 142g bean sprouts
• 432g can pineapple chunks in natural juice, drained but . reserving 2 tbsp juice.
• 1 garlic clove, peeled ad crushed
• 1 level tbsp cornflour
• 1 level tbsp. tomato puree
• 1 tbsp red wine vinegar
• 2 tbsp soy sauce

Cut the chicken into bite size pieces or strips if preferred.

Drizzle the chicken wit the oil, Cook the chicken for 3 minutes.

Add the onions, peppers and carrots and cook for 4 minutes.

Make the sauce by mixing the reserved pineapple juice with the garlic, cornflour, tomato puree, red wine vinegar, soy sauce and 100ml of water.

Add the sauce to the the chicken and vegetables. Cook for 10 minutes to thicken and cook the sauce. add in the drained pineapple chunks and cook for 3 mins.

Serve on a bed of rice...

Lush...

just eaten this meal - chicken was delicious, veggies were just crisp enough but meal needs a lot more sauce. Will definitelt try again and adjust sauce measures. Left by: GILL MCMAHON (13 Jan 2016)

First proper meal we have tried since buying the actifry. Works well. We substituted mushrooms for the bean sprouts. As i do when using the wok, i marinaded the chicken in honey and brandy with sesame seeds. I would have liked a bit more sauce and my wife would have prefered the vegetables to be less crunchy. Adjustments will be made next time. Definitely recommend this recioe. Left by: Brian Clamp (24 Mar 2012)