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2 chicken breast cut into chunks

1 onion diced

1 pepper diced

1 clove garlic grated

Small nob ginger grated

Small handful baby corn chopped

1 can pineapple chunks (save the juice for the sauce)

For the sauce

Juice from the pineapples

1 tbs corn flour

100ml water

2 tsp soy

1 tbs rice wine / red wine vinegar

1 tbs sesame oil

1 tbs tomato sauce

1 tsp sugar

Bag microwave rice to serve



Begin by making the sauce, simply mixing all ingredients together. Set aside

Heat a splash of oil in a large frying pan

Fry the chicken, garlic, ginger, onion, and pepper for 5 minutes until the chicken is sealed and the onion lightly golden

Add the baby corn and pineapple, stir fry for another minute

Add the sauce, bring to the boil then reduce the heat and simmer for 10 minutes until the sauce is thick

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