2 Swips per serving
This recipe will take you 1 hour 40 minutes
Serves 4
- 4 skinless and boneless chicken breasts, cut into chunks
- ½ tbsp Chinese five-spice powder*
- 230g can pineapple chunks in natural juice
- 1½ level tbsp cornflour
- 1 tbsp tomato purée
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 cal cooking spray*
- 1 onion, cut into chunks
- 2½cm piece fresh root ginger, peeled and grated
- 2 medium carrots, peeled and sliced into chunks
- 2 peppers (red, orange or yellow), deseeded and cut into bite-size pieces
- 250g passata
- 1 star anise
- 4 baby leeks, cut into short lengths
- 225g can bamboo shoots, drained
- Boiled dried egg noodles, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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