I remember the first time I made this dish for my charges – their parents said “wow we didn’t have food like this when we were young” and to be honest neither did I… I was generally given meat and two veg as a child!
It’s really lovely to try new recipes with your charges and this is now one of our ‘go to’ dishes.
I cram as many veggies as possible into this dish, which create a rainbow base of veggies. You really can make it your own – last time I made this dish I added half a tin of chopped tomatoes as I had some left over in the fridge. I found this made a nicer sauce for this dish, and will probably continue to add chopped tomatoes in the future. You can bulk This dish out by adding more veg/ chicken and freeze for later use.
2 chicken breasts
Vegetable oil / olive oil
1 red pepper
1 yellow pepper
1 stock cube, tiny amount of boiling water
1 tbsp red wine vinegar
1 tbsp tomato purée
1/2 small tin pineapple in juice (keep the juice)
1 tbsp soy sauce
1/4 tsp ground ginger
(Optional. 1/2 tin of chopped tomatoes).
Preheat oven at 200 °C.
Chop the chicken and fry off in a large pan, approximately 10 minutes. (Until chicken is cooked through).
Chop the onion and fry off for a few minutes. Chop the rest of the veg and sauté in the pan, using the stock cube and small amount of water.
Meanwhile make the sauce using the red wine vinegar, soy sauce, ginger and pineapple juice. Mix these ingredients in a small bowl. Chop the pineapple and put it aside for later.
Once chicken and veg are cooked put all the ingredients into an oven proof dish and then pour the sauce over. Cover with a lid or tin foil.
Cook in the oven for 20 minutes. And then add the pineapple. Return to the oven without the lid or foil and cook for a further 10 minutes.
I tend to serve this dish with noodles for quickness on busy evenings after school. But you could also serve it with rice. Plus vegetables.
You can also make this dish using Quorn chicken pieces and it works very well.