• 4 chicken breasts (skinless and cut into small pieces)
  • Low calorie cooking spray
  • 1 large onion (cut into chunks)
  • 1 red pepper (cut into chunks)
  • 2 large carrots (cut into matchsticks)
  • 227g can pineapple pieces (juice reserved)
  • 1/4 tsp Chinese five-spice powder
  • 2 garlic cloves (grated)
  • 1 level tsp cornflour
  • 4 tbsp tomato puree
  • 1 tbsp white wine vinegar
  • 4 tbsp light soy sauce
  • 200ml chicken stock
  • 1 chilli


  • STEP 1
    Heat a wok or large frying pan tohot. Spray the chicken pieces with low-calorie cooking spray and season well. Stir-fry for 5-6 minutes then transfer to a plate and set aside
  • STEP 2
    Wipe out the pan with kitchen paper, re-spray with low-calorie cooking spray and place over high heat. Stir-fry the onion, pepper, carrots and sugar snap peas for 5 minutes. Return chicken to the pan and cook for additional 3-4 minutes.
  • STEP 3
    In a bowl, mix 2 tbsp of the reserved pineapple juice with the five-spice, garlic, cornflour, tomato puree, vinegar, soy sauce and chicken stock. Add the mixture to the pan and cook for 5 minutes over a low heat until thickened.
  • STEP 4
    Cook the noodles then drain. Remove the chicken from the heat and stir through the pineapple chunks. Divide between the bowls and flake over the chopped chilli.

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