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
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
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.
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.
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.