Chicken Vegetable Pan

Ingredients

• 500 g chicken breast fillet
• 3 EL sunflower oil
• 1 red bell pepper (deveined and diced)
• 0.5 bunch spring onions (thinly sliced)
• 150 g pineapple (small pieces)
• 100 g bean sprouts
• 2 EL tomato purée
• 1 EL liquid honey
• 1 EL dry sherry
• 1 TL white wine vinegar
• 2 TL freshly grated ginger

Instructions

1. 1.

   Cut the chicken into bite‑sized pieces. Heat oil in a large pan or wok and brown the chicken for 4–5 minutes, then add the bell pepper and cook another 5 minutes. Add pineapple, spring onions, tomato purée, honey, sherry, vinegar and ginger and sauté for an additional 2–3 minutes.

2. 2.

   Serve hot with rice.