Having given you a pic of Sunday and Monday’s meal, here we are with Tuesday.
Today’s dish is my Ginger and Pineapple Chicken (with rice)
Basically, it’s the same sweet and sour sauce recipe I’ve made up before but without the vinegar to help Hubby’s reflux issues.
1 large chicken breast
1 tin pineapple pieces or 4 rings (cut these up)
1 chicken stock cube
handful mixed peppers
rich soy sauce (1 – 2 tablespoons depending on your palette)
2 teaspoons sugar
½ teaspoon ginger
Your choice of rice cooked as per packet instructions.
I cubed the chicken and cooked it in a little water, then drained that off.
I added the pineapple juice, stock cube, sugar and soy sauce and brought that back up to heat.
Finally I added the pineapple, turned the heat down and let it all gently come together, stirring occasionally.
Cost works out at around £1.50.
The hobs are quick to heat. And I mean quick, you can see the heated elements in seconds!
That means that stuff boils fast too and I wasn’t quick enough to stop the rice boiling over.
After allowing them to cool, they are easy to keep clean, though I had invested in some specific hob cleaner for the job.
The above serves 2, so out of my tin of pineapple, I had 4 rings left over. I could have added them to the meal, but that would have made it more pineapple than chicken!
Note: sometimes I do just that, omitting the chicken altogether and we just have the pineapple sauce with rice for a meat free dinner.