Allergy free pineapple chicken stir-fry recipe

Bubbling away as the sauce thickens.

Ingredients

• Olive oil for frying
• 1 onion, sliced 
• 1 green pepper, chopped into chunks
• 1 carrot, sliced
• 1 double breast chicken, cubed and fried
• Half a pineapple, peeled and chopped into pieces 
• 1½ cups chicken stock made from a Massel salt reduced chicken ultracube
• 2 tbsp tomato sauce
• 2 tbsp cornflour mixed with 4 tbsps water until smooth
• Pinch of salt

Method

• With a dash of olive oil, fry the chicken in a wok over a medium heat for three minutes.
• Once cooked, place it in a dish to the side.
• Heat another dash of olive oil in a wok on high heat until hot.
• Add the onions, green peppers and carrots and fry for 2 minutes.
• Next add in the cooked chicken and stir-fry for a further two minutes.
• Add in the pineapple pieces.
• Pour in the chicken stock.
• Mix in the tomato sauce and leave for two minutes or until the sauce starts to boil.
• Gradually add the cornflour mixture and stir through until combined.
• Cook until the sauce thickens.
• Add the salt if necessary.
• Serve with rice or rice noodles.