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Thai chicken & grains with pineapple
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Serves: 2 - 3
1 tbsp essential Waitrose Sunflower or Vegetable Oil
150g frozen essential Waitrose Extra Fine Whole Green Beans, ends trimmed
1 onion, chopped
1 red pepper, deseeded and sliced 300g pack Waitrose Chicken Breast Chunks In An Aromatic Green Thai Marinade
½ small essential Waitrose Supersweet Pineapple, skinned, cored and cubed to give 200g flesh
250g pack Spelt, Quinoa, Red Rice & Wild Rice 1 tbsp light soy sauce (optional)
1 Heat 2 tsp oil in a large wok or frying pan, then add the beans and cook over a high heat for 5 minutes, to defrost. Add the onion and pepper and fry for 3-5 minutes more, until the vegetables start to soften. Tip onto a plate.
2 Add the remaining oil to the pan, then fry the chicken for 3 minutes, stirring continuously, until browned on the outside. Add 2 tbsp cold water, then cover the pan and simmer for 5-7 minutes until the meat is cooked through.
3 Stir in the pineapple and the grains, then return the vegetables to the pan. Stir-fry until piping hot. Splash in the soy sauce (if using), toss well, then serve.
No time to prepare the pineapple? Use a 225g pack of Waitrose Pineapple where all the work has been done for you.
Typical values per serving:
PER SERVING (for 3)
This recipe was first published in October 2017.