I n g r e d i e n t s
- 600 g (1 lb 5 oz) skinless boneless chicken breasts, cut into thin strips (about 1 cm x 3cm/1/2 x 11/4 in)
- 1 Spoon cornflour, plus extra to coat the chicken strips
- Salt and freshly ground black pepper, to taste
- 250 g (9 oz) canned pineapplepieces (drained weight) in natural juice, drained (reserve the juice)
- 2 Spoon light soy sauce
- 250 ml (9 fl oz) cold water
- 2 Spoons of sunflower oil
- 1/2 ground ginger
- 1/2 mild curry powder (or choose medium, if youprefer)
- 1/2-1 light soft brown sugar, or to taste
- 2 reserved pineapple juice
- In a large bowl, lightly coat the strips of chicken with a mixture of cornflour, salt and pepper. Place the chicken in the ActiFry pan, then drizzle the oil evenly over the chicken. Cook for 5 minutes.
- Mix the ground ginger, curry powder and pineapple pieces with the soy sauce
in a bowl, then pour this mixture evenly into the ActiFry and leave to marinade for 5 minutes. Add the water and sugar. Mix 1 ActiFry spoonful of cornflour with the pineapple juice in a small bowl, until smooth. Add this to the ActiFry. - Cook for a further 10 minutes, or until the chicken is cooked and tender. Serve
with cooked, seasoned basmati rice.
N u t r i t i o n Information Per Serving
• 473 kcal / 1994 kJ
• Protein: 50 g
• Fat: 16 g
• Saturated fat: 2 g
• Carbohydrate: 35 g
• Fibre: 0.5 g
• Salt: 2.2 g
