Sticky Asian Style Chicken

SERVES: 4-6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY:  MEDIUM

INGREDIENTS

• 15ml olive oil
• 800g skinless, boneless chicken thighs
• 1 onion
• 5ml ginger, finely chopped
• 1 green pepper, sliced in strips
• 1 red pepper, sliced in strips
• Salt and pepper to taste
• 375ml pineapple juice
• 30ml brown sugar
• 30ml soya sauce
• 45ml water
• 30ml corn starch

DIRECTIONS

1. Chopped spring onions or coriander for garnish.
2. Sprinkle the chicken with salt and pepper.
3. In a medium size pot, heat the oil and brown the chicken a few pieces at a time. Remove and set aside.
4. Place onions, garlic, ginger and peppers in the pot and simmer for 5 minutes.
5. Add the chicken and all the remaining ingredients except the garnish.
6. Bring to the boil, place the lid on the pot, turn down the heat and simmer for 5 minutes.
7. Place the sealed pot on a mat or cloth in the Wonderbag and seal.
8. Leave for 2 hours.
9. Garnish with coriander or chopped spring onions and serve with basmati rice.