Chicken Mince & Pineapple Stir Fry (HC)
Ingredients
- 60g wholegrain rice
- 30g cashews
- 1 tsp olive oil
- 140g chicken mince
- ½ onion, large chunks
- ½ red pepper, large chunks
- 10 sugar snap peas
- ½ tsp garlic granules
- ½ tsp ground ginger
- A pinch of chilli flakes
- 1 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1-2 tbsp water (optional)
- 80g pineapple, cut into chunks
- A squeeze of lime juice
- Fresh coriander, to serve
Instructions
Cook the rice according to the packet instructions.
Toast the cashews in a dry frying pan for 2–3 minutes, until lightly golden. Remove and set aside.
Heat the olive oil in the same pan over a medium-high heat. Add the chicken mince and cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through.
Add the onion and red pepper and stir-fry for 3–4 minutes. Add the sugar snap peas and cook for a further 2 minutes.
Stir in the garlic granules, ginger and chilli flakes. Add the soy sauce, hoisin sauce and 1-2 tbsp water if needed. Stir for around 1–2 minutes. Add more water if it becomes too thick.
Add the pineapple and cook for 1–2 minutes, until warmed through. Squeeze over the lime juice and stir.
Taste test and adjust the seasoning if needed. Top with the toasted cashews and fresh coriander, then serve with the cooked rice.
Note: Best enjoyed fresh, but it can also be eaten cold or reheated. If making it ahead, cool the rice within 1 hour, refrigerate the meal in an airtight container and eat within 24 hours. Keep the coriander separate, then add just before serving. If reheating, heat the rice and stir fry only once, until steaming hot throughout.