I was going through an oldish Weight Watchers magazine to see if there was anything nice to cook and I realised that I never posted this recipe. This is yummy, it’s not that gloopy texture that you can get in the Chinese take-away. Don’t get me wrong, I like Chinese but I think it often leaves you feeling bloated and stodgy. This is nice and light, might be a good one for a Friday night.
36 propoints per recipe
9 propoints per serving
15 minutes prep, 15 minutes cooking time
230g can pineapple chunks or rings in natural juice
100ml chicken stock
1 tbsp soy sauce
1 tbsp rice or white wine vinegar
2 tsp tomato puree
1 tsp clear honey
2 tsp cornflour
200g long grain rice
Calorie controlled cooking spray
500g skinless boneless chicken breast, chopped
1 onion, sliced
1 large carrot, sliced thinly
1 courgette, chopped
1 red pepper, de-seeded and chopped
1 yellow pepper, de-seeded and chopped
2 tomatoes, chopped
Fresh coriander leaves, to garnish
1. Drain the juice from the pineapple into a jug and add the chicken stock, soy sauce, vinegar, tomato puree, honey and cornflour. Stir to blend, then set aside. Chop the pineapples into pieces if you’ve bought rings.
2. Cook the rice according to the pack instructions.
3. Meanwhile, mist a wok or large frying pan with cooking spray. Add the chicken and stir fry over a high heat for 3-4 minutes, until browned.
4. Add the onion, carrot, courgette and peppers to the chicken and continue to stir fry for 3-4 more minutes.
5. Stir sauce and add it to the chicken and vegetables, along with the pineapple and tomatoes. Stir until thickened, then turn the heat to low and cook for 4-5 minutes. Serve with the rice, garnished with coriander, if you like.