800gskinless boneless chicken breast and/or thighscut into bite-size pieces
FryLight or low-calorie cooking spray
2-3large garlic cloves chopped
5cm/2" piece fresh root ginger peeled and finely grated
8spring onions cut into 2cm/1" pieces
2red peppers deseeded and cut into bite-size chunks
2SmallOnionsCut into petals
225g/8 oz can sliced water chestnutsdrained
225g/8 oz can bamboo shoots drained
300gPineapple Chunksdrained
Salt to taste
300gdried basmati rice to serve
For the Marinade
2Tbspdark soy sauce or tamari
2tspShaoxing rice wine or dry sherry
1tspcornflour
For the Sauce
1TbspShaoxing rice wine or dry sherry
1Tbspdark soy sauce or tamari
1Tbspchopped red chilies in white wine vinegar from a jar
4Tbsphot water
1chicken OXO cube
Instructions
Combine the marinade ingredients into a large bowl and add the chicken. Stir to coat and set aside.
In another bowl combine the sauce ingredients and set aside.
Place a large wok over high heat and when it is smoking, spray with FryLight and add the garlic, ginger and a splash of water. Stir fry for 2 minutes.
Spray a little more FryLight if needed and add the chicken, spring onion, onions and peppers. Stir fry for 8-10 minutes or until the chicken is cooked through. If you find the ingredients sticking to the wok, add a splash of hot water.
Meanwhile, cook the rice
Add the sliced water chestnuts, bamboo shoots and pineapple to the wok and stir-fry for 1 minute.
Add the prepared sauce and cook for 2 minutes or until the sauce has thickened.
Season with salt to taste and serve immediately over the cooked, drained rice.