Sticky Pineapple Chicken

Ingredients:

•    3 chicken breasts (approx 525 g/1.1 lbs altogether) chopped into bitesize chunks
•    2 tbsp cornflour cornstarch in USA
•     pinch of salt and pepper
•     3 tbsp oil
•     435 g (15 oz) can of chopped pineapple in juice
•     2 tbsp soft brown sugar
•     3 tbsp dark soy sauce
•     1 tbsp tomato puree paste for US
•     1 onion peeled and chopped into wedges
•     1 red bell pepper chopped into chunks
•     2 cloves garlic peeled and minced
•     1 tsp minced ginger

To Serve

•      coriander (cilantro)
•      boiled Rice
•      sriracha add some to give the dish a little kick of heat

Method:

1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour, salt, and pepper. Mix with your hands to cover the chicken in the cornflour.
       3 chicken breasts, 2 tbsp cornflour, pinch of salt and pepper
2.     Heat the oil in a wok or large frying pan over a high heat.
       3 tbsp oil
3.     When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4.     While the chicken is cooking, make the stir-fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce, and tomato puree in a bowl. Mix together and put to one side.
       435 g (15 oz) can of chopped pineapple in juice, 2 tbsp soft brown sugar, 3 tbsp dark soy sauce, 1 tbsp tomato puree
5.     Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
       1 onion, 1 red bell pepper
6.     Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
       435 g (15 oz) can of chopped pineapple in juice
7.     Stir in the garlic and ginger and cook for a further minute.
       2 cloves garlic, 1 tsp minced ginger
8.     Add the stir-fry sauce you made earlier to the wok.
9.     Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10.     Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
        coriander (cilantro), boiled Rice, sriracha