- 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.