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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.