Pineapple adds sweetness to the sauce and helps tenderise the chicken in this simple, fakeaway dinner.
Ingredients
- 435 g can pineapple slices in juice
- 6 skinless, boneless chicken thighs
- 11⁄2 onions, cut into wedges
- Oil, for drizzling
- 1 tbsp cornflour
- 100 ml chicken stock
- 1 small red pepper, cut into 3 cm
- dice 200 g baby corn, cut into rounds
- 150 g sugar snap peas
- 275 g cooked fine egg noodles
- 4 spring onions, finely sliced
- For the marinade:
- 1⁄2 onion, chopped
- 3 garlic cloves, chopped
- 4 cm piece ginger, sliced
- 1 red chilli, roughly chopped, seeds removed if you don’t like the heat
- 1 tbsp light soy sauce
- 2 tbsp white wine vinegar
- 2 tbsp soft light brown sugar
- 4 tbsp tomato ketchup
Instructions
1 With the juice from the pineapple, whizz the marinade ingredients in a food processor to a smooth paste; season.
2 Put the chicken in a non-reactive bowl and pour over the marinade. Cover and chill in the fridge for 2 hours or overnight.
3 Heat oven to 180°C Fan/Gas 6. Put the chicken, pineapple and onion wedges onto a lined baking tray; reserve the marinade. Drizzle with oil and bake for 15 min, until a little charred. Mix the marinade with the cornflour and stock, and set aside.
4 Add the pepper and corn to the tray, and pour over the marinade. Bake for 10 min, until the veg is tender and the chicken cooked through, then shred the chicken.
5 Add the sugar snap peas and noodles to the tray, and toss to coat in the sauce. Cook for a further 5–8 min until warmed through. Scatter over the spring onions to serve
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Feature Image: W&H
