Nutrition know-how
| kcal per serve | Fat per serve |
| 639 | 17g |
Ingredients
400 grams chicken breast fillet, diced
1 red onion medium, chopped
2 teaspoons cornflour
1 olive oil spray
220 grams canned pineapple
2 tablespoons white sugar
0.5 cup tomato sauce
2 tablespoons white vinegar
2 tablespoons soy sauce
1 red capsicum medium, diced
1 green capsicum medium, diced
1 carrot large, sliced
Directions
- Spray wok with oil and heat.
- Soften onion then add chicken, season to taste and cook thoroughly. Remove from pan.
- Spray wok with oil again, heat and add vegetables.
- Cook for 5 minutes or until soft.
- Meanwhile combine cornflour, vinegar, sugar, soy, tomato sauce and pineapple (including juice).
- Return chicken to wok, followed by pineapple mix.
- Stir and cook for 2 minutes or until heated through.
- Serve with rice.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
