I really don't like the taste of tomato sauce. Can't stand it anymore. But it's so strange how if it's mixed with other ingredients, it works great. Without it just wouldn't taste the same.
- 4 tablespoons oil
- 800g chicken, chopped
- 2 medium onions, diced
- 1 small pineapple (I just used a can of unsweetened pineapple chunks)
- 1 medium capsicum, sliced
- 225g can water chestnuts
- 2 tablespoons cornflour
- 1/2 cup white vinegar
- 2tablespoons soy sauce
- 2/3 cup tomato sauce
- (2x) 3/4 cup chicken stock
1. In a large frypan, heat the oil and cook the chicken . Remove and set aside.
2. Saute the onion and pineapple for around 3 minutes. Add the capsicums and water chestnuts and sauté until tender.
3. In a jug, combine the cornflour, vinegar, sauces and stock. Add the chicken back to the frypan and add the sauce. Simmer for 2 minutes or until thickened.
- 800g chicken, chopped
- 2 medium onions, diced
- 1 small pineapple (I just used a can of unsweetened pineapple chunks)
- 1 medium capsicum, sliced
- 225g can water chestnuts
- 2 tablespoons cornflour
- 1/2 cup white vinegar
- 2tablespoons soy sauce
- 2/3 cup tomato sauce
- (2x) 3/4 cup chicken stock
1. In a large frypan, heat the oil and cook the chicken . Remove and set aside.
2. Saute the onion and pineapple for around 3 minutes. Add the capsicums and water chestnuts and sauté until tender.
3. In a jug, combine the cornflour, vinegar, sauces and stock. Add the chicken back to the frypan and add the sauce. Simmer for 2 minutes or until thickened.
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