INGREDIENTS
500 g
chicken thigh fillets
3 tbsp
cornflour/cornstarch
1/4 tsp
salt
1/4 tsp
pepper
1/2 tsp
garlic salt
1/2 tsp
paprika
3 tbsp
olive oil
1 tbsp
olive oil
1
brown onion (peeled and chopped)
1
red pepper (chopped)
2 cloves
garlic (peeled and chopped/crushed)
1
thumb-sized piece of ginger (peeled and chopped finely)
9 tbsp
tomato ketchup (check it's a gluten free version if you're gluten intolerant)
2 tbsp
malt vinegar (replace with cider vinegar for gluten free)
5 tbsp
dark brown muscovado sugar
475 g
can of pineapple chunks in juice
150 g
sugar snap peas
Boiled rice or noodles
Chopped spring onions/scallions