Ingredients: 4 chicken breast fillets, skin removed
1 small onion, quartered
1 strip lemon rind
1 teaspoon vegetable oil
2 teaspoons grated ginger
6 spring onions, roughly chopped
2 large carrots, thinly sliced
2 sticks of celery, sliced diagonally
1 small red capsicum, seeded, sliced
4oog can pineapple pieces in natural juice (drain, reserve 1 cup juice)
1 tablespoon tomato paste, no added salt
2 tablespoons brown sugar
1 tablespoon soy sauce
3 teaspoons cornflour
1/4 cup chicken stock
1 small cucumber, cut in half lengthways and sliced
Directions: 1. Place chicken in medium pan and cover with cold water. Add lemon rind, onion and peppercorns. Bring slowly to the boil. Reduce heat; simmer, covered, for 6 minutes. Remove chicken from stock. Reserve stock.
2. To prepare sauce: Heat oil in medium pan. Add ginger, spring onions and cook over high heat 1 minute. Add carrots, celery and capsicum; cook, stirring for 2 minutes.
3. Add pineapple juice, vinegar, soy sauce, tomato paste, sugar and lemon juice to the pan; stir to combine Blend chicken stock and cornflour; add and stir until mixture boils and thickens.
4. Add pineapple pieces, cucumber and chicken. Stir gently to combine. Serve with boiled or steamed rice.
Note: Any cooked chicken can be used, but remember to remove all skin and fat.