- Freezable
- Dairy-free
- High-protein
Ingredients
Serves: 4
- 80g uncooked brown rice
- 1 tbsp cornflour
- 3 tbsp tomato puree
- 2 tsp dark soy sauce
- 1 tbsp coconut oil
- 400g skinless boneless chicken thighs, or pork loin, cubed
- 1 brown onion, finely diced
- 3 garlic cloves, finely diced or minced
- 1 inch fresh ginger, minced
- 1 tsp dried chilli flakes (optional)
- 150ml pineapple juice
- 1 orange pepper, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 pak choy bulbs, sliced
- 120g sugar snap peas
- 200g fresh pineapple chunks
- 4 spring onions, finely sliced
- 1-2 tbsp sesame seeds (optional)
Method
Step 1
Prepare the brown rice as per package instructions.
Step 2
Mix the cornflour, tomato puree, and soy in a small dish until well combined.
Step 3
Heat the oil in a large wok or non stick frying pan, over high heat.
Step 4
Fry the chicken until golden brown.
Step 5
Add the onion, garlic, ginger, and chilli flakes and cook for 2-3mins, or until softened and lightly coloured.
Step 6
Add the cornflour, tomato, soy mixture and coat the chicken well.
Step 7
Reduce the heat to medium, add the pineapple juice and chunks, and vegetables. Cover with a lid and cook for 5-8mins, or until the vegetables are cooked to your liking.
Step 8
Take off the heat, serve with brown rice, spring onion, and sesame seeds.
