Ready in about 1 hour
4 skinless chicken breast fillets, cut into 2cm pieces
1 onion, finely chopped
330ml can Diet fanta (or any diet orangeade)
8 tbsp passata
4 tbsp tomato purée
2 garlic cloves, finely chopped
2 tsp Worcestershire sauce
1 tbsp dark soy sauce
1 red and 1 yellow pepper, deseeded and cut into bite-size pieces
1 carrot cut into thin slices or ‘matchsticks’
Fresh pineapple cut into chunks
Place a large pan sprayed with Frylight over a high heat. Add the chicken and onion and stir-fry for 4-5 minutes, or until lightly browned. Add the Diet Fanta, passata, tomato purée, garlic, Worcestershire sauce, soy sauce, and stir well (I also put in a little ginger, fresh or lazy ginger for an extra chinesey flavour Bring to the boil, cover, reduce the heat to medium-low and simmer for 12-15 minutes.
Add the vegetables, stir and increase the heat to medium-high. Cook for another 10-15 minutes, or until the chicken is cooked through and the veg are tender and the sauce has thickened and turned stickyish.
Add fresh pineapple chunks at the end of cooking and stir in (tinned pineapple, or cooked pineapple has a syn value I believe)
Serve with boiled rice or wedges.
Syns per serving:
Extra Easy FREE