Sunday, June 15, 2008

Chilli Chicken

  • 80g/2¾oz noodles
  • 1 tbsp olive oil
  • ½ chicken breast, cut into pieces
  • 1 red chilli, deseeded and sliced
  • 1 baby pepper, sliced
  • 30g/1¼oz pineapple chunks
  • 2 tbsp balsamic vinegar
  • Preheat the oven to 200C/400F/Gas 6.
  • Cook noodles according to packet instructions. Heat the olive oil in a frying pan and fry the chicken with the chilli and pepper for 1-2 minutes.
  • Add the pineapple.
  • Transfer to the oven and cook for 4-5 minutes.
  • Remove from the pan and deglaze the pan with balsamic vinegar.
  • Slice the chicken and serve on a bed of noodles. Drizzle over the balsamic vinegar to finish.

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