Stir-fried strips of chicken taste fabulous in this quick and easy dish.

Serves:

4

Preparation time:

15 minutes

Cooking time:

30 minutes

Approximate cost for recipe:

£5.20

Approximate cost per serving:

£1.30

• 150g long grain brown or white rice
• 1 x 227g can pineapple chunks in natural juice
• 1 tablespoon cornflour
• 3 tablespoons tomato ketchup
• 1 tablespoon light soy sauce
• 1 tablespoon vegetable oil
• 350g chicken stir-fry strips
• 1 onion, thinly sliced
• 1 red or yellow pepper, deseeded and cut into chunks
• 3 celery sticks, sliced
• 2 tomatoes, sliced into wedges
• Ground black pepper

1. Put the brown rice on to cook in plenty of boiling water for 30 minutes, or until tender. If using white rice, cook for just 12 minutes.
2. Meanwhile, drain the juice from the pineapples into a small bowl or jug. Add the cornflour to the juice and stir until smooth, then mix in the tomato ketchup and soy sauce. Set to one side.
3. Ten minutes before the rice is cooked, heat the oil in a wok or very large frying pan. Add the chicken a handful at a time, and stir-fry over a high heat for 3-4 minutes.
4. Add the onion, pepper and celery to the wok or frying pan. Stir-fry for another 3-4 minutes, then add the tomatoes and pineapple chunks.
5. Give the pineapple juice mixture a good stir, then add it to the wok, stirring until hot and thickened. Season with some pepper, then serve with the rice.

Tip 1: Why not try making this recipe with pork instead of chicken? Buy lean pork stir-fry strips or use pork fillet (also known as tenderloin) and cut it into thin slices.

Tip 2: Add extra vegetables to the stir-fry or vary them to suit you. Try broccoli florets, red onion, sliced green beans and carrot strips for a change.