Ingredients

  • 700g chicken breast fillets sliced lengthways
  • 200g gluten free sr flour
  • 150ml cider
Sauce:
  • 2 tbs soy sauce
  • 1 tbs honey
  • 2 tbs cornflour mixed with 2 tbs water
  • 100ml tomato ketchup
  • 100ml chicken stock
  • 1 tbs sherry
  • 1 red chilli, sliced
  • 2 cloves garlic peeled and grated
  • 3cm ginger peeled and grated

 

 

 

Vegetables
  • 1 tbs veg oil
  • 1 red pepper diced
  • 1 green pepper diced
  • ½ pineapple diced
  • 1 onion peeled and diced
To serve:
  • 4 spring onions sliced
  • 1 small bunch coriander
  • Boiled rice
  • Veg oil for frying

Method

In a large bowl mix the flour and cider. Coat the chicken, deep fry at 170c for 2 to 3 minutes then drain.

Heat a large frying pan, add the veg oil then the onions and peppers and fry for 3 minutes and add the pineapple to warm through.

Heat a large non stick pan until hot. Add the soy, honey, ketchup, sherry and stock, bring to the boil then simmer for 4 to 5 minutes. Thicken with the cornflour and mix.

Bring back to the boil then mix in the veg and chicken coat all over, then spoon onto a platter top with spring onions and coriander. Serve with rice.

Ingredients

  • 700g chicken breast fillets sliced lengthways
  • 200g gluten free sr flour
  • 150ml cider
Sauce:
  • 2 tbs soy sauce
  • 1 tbs honey
  • 2 tbs cornflour mixed with 2 tbs water
  • 100ml tomato ketchup
  • 100ml chicken stock
  • 1 tbs sherry
  • 1 red chilli, sliced
  • 2 cloves garlic peeled and grated
  • 3cm ginger peeled and grated

 

 

 

Vegetables
  • 1 tbs veg oil
  • 1 red pepper diced
  • 1 green pepper diced
  • ½ pineapple diced
  • 1 onion peeled and diced
To serve:
  • 4 spring onions sliced
  • 1 small bunch coriander
  • Boiled rice
  • Veg oil for frying

Method

In a large bowl mix the flour and cider. Coat the chicken, deep fry at 170c for 2 to 3 minutes then drain.

Heat a large frying pan, add the veg oil then the onions and peppers and fry for 3 minutes and add the pineapple to warm through.

Heat a large non stick pan until hot. Add the soy, honey, ketchup, sherry and stock, bring to the boil then simmer for 4 to 5 minutes. Thicken with the cornflour and mix.

Bring back to the boil then mix in the veg and chicken coat all over, then spoon onto a platter top with spring onions and coriander. Serve with rice.