Easy Pineapple Teriyaki Chicken

Ingredients

• 4 Moy Park Chicken Breast Fillets, sliced
• 1 tbsp cornflour
• 1 tbsp water
• 40g brown sugar
• 2 tbsp honey
• 120ml soy sauce
• 60ml white wine vinegar
• 1 garlic clove, crushed
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• 150g tinned pineapple chunks, drained

To serve:

• Spring onions, sliced
• Sesame seeds
• Rice

Method

1. In a cup, stir together the cornflour and water.
2. Transfer the mixture into a saucepan and add the brown sugar, honey, soy sauce, vinegar, garlic, ginger and black pepper. Place over a medium-high heat and bring to a boil.
3. Allow to boil for one minute, then reduce the heat and simmer for 5-6 minutes, stirring occasionally. Turn off the heat and set aside for 10-15 minutes, allowing the sauce to cool and thicken.
4. Heat the oil in a wok over a high heat. Working in batches so as not to overcrowd the pan, fry the chicken until browned, transferring to a plate lined with kitchen paper.
5. When all of the chicken has been browned, return it all to the wok and add the sauce and pineapple.
6. Cook for another 3-4 minutes until the chicken is completely cooked throughout and the sauce is thick and sticky.
7. Divide the chicken and pineapple between four serving plates, each with a portion of rice.
8. Pour over the excess sauce from the pan and sprinkle sliced spring onions and sesame seeds over the top.
9. Enjoy!