e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Have a go at this quick, cheaper and healthier version of your favourite takeaway which is much lower in sugar and packs in 2 of your 5-a-day.
1 Heat the rapeseed oil in a wok or large frying pan, then add the chicken pieces and stir-fry over a medium heat for 5 min. Add the capsicums, chilli, ginger and garlic and stir-fry for a further 5 min.
2 Stir in the spring onions and pineapple pieces, then remove the pan from the heat.
3 For the sauce, blend the cornflour with a little of the reserved pineapple juice in a small bowl until smooth, then stir in the remaining pineapple juice. Mix together all the remaining sauce ingredients in a separate bowl, then stir in the pineapple juice mixture.
4 Add the sauce to the chicken and vegetables in the pan, then return the pan to the heat and bring to the boil, stirring. Reduce the heat, then simmer for about 5 min, stirring regularly, until the chicken is thoroughly cooked and the sauce is thickened slightly. Serve straightaway.
Calories 233 cal
Kilojoules 975 kJ
Total fat 5 g
Saturated fat 0.7 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Delicious and easy ! Served it with brown basmati rice.