500g skinless chicken breast, cut into large chunks
1 x 400g tin chopped tomatoes
1 tsp melted butter
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tsp sugar
2tsp garlic granules
250g ditalini pasta
Heat the 2 tbsp oil in a pan and fry the onion and garlic over a low to medium heat for 5 minutes, or until softened.
Mix the ginger, salt, stock cube and turmeric together in a bowl with the remaining oil until well combined, then add the chicken pieces and mix well to coat.
Add the coated chicken to the pan and fry for 15 minutes, or until golden-brown and cooked through.
Stir in the butter and the tomatoes into the pan, then reduce the heat until the mixture is just simmering. Add the soy sauce and the balsamic vinegar and stir. Sprinkle the top with the sugar and garlic granules and stir.
Cover the pan with a lid and cook for 30 minutes, stirring every 5 minutes or so and adding a tablespoon of water if the mixture appears too dry.
While cooking the chicken, start to boil the water for the pasta, then cook for 9 minutes or until soft.
To serve, spoon the chicken onto serving plates with the pasta on top, serve with grated parmesan.