Ingredients

• 1 tbsp. olive oil
• 1 large chicken breast (300g)
• 60g pineapple, chopped
• ¼ cup pineapple juice
• 1 tsp. brown sugar
• 2 tbsp. mirin or rice wine vinegar
• ½ cup chicken stock, salt reduced
• 1 large carrot, chopped
• 100g broccoli cut into florets
• ¼ onion cut into chunks
• 2 cloves garlic, crushed
• 1 tsp. ginger, crushed
• 1 tbsp. soy sauce, light
• 100g per person cooked rice (optional)

Method

Heat olive oil in a non-stick fry pan or wok and sauté onion and capsicum for a couple of minutes.

Turn heat up and add chicken stir frying until chicken has seared. Add broccoli, carrots, stock, ginger, and garlic cooking a further couple of minutes on high heat.

Now add pineapple, juice, sugar, soy and mirin. Turn heat down, simmer for a couple of minutes until all cooked.

Serve immediately.