About this recipe:An easy midweek supper, this chicken stir fry is as delicious as it is colourful! Serve with rice for a complete meal, or fried rice for a treat. Add crushed red chilli to the mix if you want something sweet and spicy!
3 tablespoons soy sauce
3 tablespoons olive oil
salt to taste
1/2 teaspoon paprika
500g chicken breast fillets, cut in strips against the grain
1 red pepper, cut into 1cm pieces
1 bunch spring onions, sliced into 2cm pieces
1 (350g) tin pineapple pieces, juice reserved
1 tablespoon cornflour
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Method Prep:15min › Cook:20min › Ready in:35min
Combine the soy sauce, 2 tablespoons of the oil, salt and paprika. Add the chicken breast strips and marinate whilst you prepare the remaining ingredients.
Heat the remaining 1 tablespoon of olive oil in a frying pan or wok. Add the red pepper and stir fry for 3 minutes. Add the spring onion and cook a couple minutes more.
Add the chicken, discarding the marinade. Stir occasionally and cook until the chicken is cooked through and no longer pink in the centre.
Drain the pineapple juice into a bowl. Stir in the cornflour and set aside.
Add the pineapple pieces to the chicken mixture and cook for 2 to 3 minutes. Pour in the pineapple juice and bring to the boil. Simmer for about 3 minutes, or until the sauce has thickened.