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  • 1 onion
    peeled and chopped
  • 2 peppers
    chopped
  • a drizzle olive oil
  • 9tbsp tomato ketchup
  • 3tbsp malt vinegar
  • 4tbsp muscovado sugar
  • 2 cloves garlic
    crushed
  • 4 chicken breasts
    chopped 
  • 1 can pineapple
    drained
  • to serve  spring onions and noodles

Nutrition:

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g

Method

  • step 1

    Fry the chopped onion and chopped peppers in drizzle of olive oil. Stir in the tomato ketchup, malt vinegar, muscovado sugar and crushed garlic cloves.
    Add the chopped chicken breasts to the wok with a drained can of pineapple. Simmer until cooked through. Serve with spring onions and noodles.

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