Check out the latest recipe from Nesss blog, Mums in the Kitchen!
I found this recipe in the latest Coles Baby & Toddler Club Magazine and knew it would be perfect packed with fresh vegetables from Charlie’s – and it was! The whole family will love the sweetness of this dish, which is packed with goodness and flavour. I kept the calories down by having it without any added rice, but did sprinkle on some cashews for a bit of texture. I made a few changes – using chicken instead of pork and omitting water chestnuts, but you could definitely make it to your own liking. Give it a try!
Ingredients (serves 4)
olive oil spray
400g chicken breast, thinly sliced
1 medium red onion, cut into think wedges
1/2 small pineapple, peeled, cored, cut into 2cm pieces
1/2 medium green capsicum, chopped
1/2 medium red capsicum, chopped
1 tbsp cornflour
1/4 cup white vinegar
1 tbsp soy sauce
1/3 cup tomato sauce
3/4 cup chicken stock
1/2 cup unsalted cashews
Heat half the oil in a large saucepan or wok over high heat. Cook chicken, in batches, for 2 minutes or until browned all over. Remove from pan.
Heat remaining oil in same pan over medium-high heat. Cook onion and pineapple for 3 minutes or until starting to soften. Add capsicum. Cook for 3 minutes or until vegetables are just tender.
Meanwhile, place cornflour, vinegar, sauces and stock in a medium jug. Stir to combine. Add chicken and vinegar mix to pan. Simmer for 2 minutes or until thickened. Top with cashews and serve with rice or noodles, if desired.
You can find more recipes at http://mums-in-the-kitchen.blogspot.com.au/