| Prep Time | 10 Mins |
| Cook Time | 20 Mins |
| Servings |
Portions
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Ingredients
- 2 Sweet Pepper
- 1 Cup Coriander
- 1 Kg Chicken Breast
- 500 g Pineapple
- 3 Tsp Carob Fruit Syrup (Or Honey)
- 1 Tbsp Cornflour
- 3 Bell Pepper
- 1 Red Onion
- 3 Garlic Cloves
- 1 Tbsp Wholegrain Mustard
- 1 Cup Vegetable Broth
Ingredients
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Instructions
- Dice chicken into square chunks, Season and fry in a non-stick skillet till white flleshed
- Cut the sweet pepper, bell pepper, garlic, onion and pineapple into small square chunks also, and set them aside individually
- Once chicken is cooked, add in the garlic, onion and chopped peppers and stir in with chicken
- As that simmers, mix mustard, cornflour, vegetable broth and carob fruit syrup in a small bowl till smooth. This is your stir fry sauce
- Pour in the stir fry sauce and mix thoroughly, reduce heat and let simmer for 2 - 3mins
- Add in the chopped pineapples, fold into the mixture, but dont cook for too long as the chicken starts to disintegrate and the pineapple loses its sturdiness.
- Remove from the hob and serve either on its own , or within a wholemeal toritlla wrap.
Recipe Notes
Nutritional Info
Cal: 398 | Carb: 29g | Pro: 65g | Fat: 4g
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