Ginger Chicken Stir-fry

Ingredients

• ½ cup brown sugar
• ½ cup hot water
• ¾ cup coconut aminos or soy sauce
• ¼ cup rice-wine vinegar
• 1 tsp sesame oil
• 4 tsp minced garlic
• 2 tbsp minced garlic
• 2 cups frozen pineapple chunks
• ½ cup chicken broth
• 1 tbsp cornflour
• 1/3 cup flour
• 1 tsp salt
• ½ tsp ground pepper
• ¼ tsp chilli powder (or to taste)
• 1kg chicken breast tenders, cut into bite-size pieces
• 1 tbsp oil
• 1 red onion, sliced into wedges
• 1 850g bag frozen stir-fry vegetables
• Cooked rice, to serve
• Spring onions, to serve

Method

• Place all of the sauce ingredients into a blender and blitz until smooth.
• Combine the flour, salt, pepper and chilli powder in a freezer bag and shake each piece of chicken in the flour mixture to get a light coating.
• Heat the oil over medium-high heat in a large pan. Add the onions and stir-fry for a few mins. Add the chicken and stir-fry for a few mins until browned.
• Remove from the pan and set aside in a bowl.
• Tip the stir-fry vegetables into the hot pan and add a splash of water to help steam-fry them. Cook, tossing regularly until just tender.
• Return the chicken and onion to the pan and pour in the sauce.
• Cook for 5-10 mins until the sauce is thickened and the chicken and vegetables are cooked through.
• Serve over cooked rice and garnish with spring onions.