Chicken And Vegetable Sauté - cooking recipe

Ingredients

25 g long grain rice
120 g chicken breast fillet
1 tsp vegetable oil
1 small red onion, cut into thin wedges
1/2 None red pepper, deseeded and chopped
150 g fresh pineapple, skinned and chopped
8 g fresh root ginger, peeled and finely chopped
60 g canned sweetcorn, drained
1/2-1 tbsp sweet and sour chilli sauce
None None fresh herb leaves, to garnish, optional

Preparation

Cook the rice according to package instructions. Season the chicken with salt and pepper. Heat the oil in a frying pan and saute the meat, turning frequently for 4-5 minutes until cooked through. Transfer to a plate and keep warm.
Add the onion and red bell pepper to the frying pan and saute for 3 minutes. Add the pineapple and ginger and cook, stirring for 2 more minutes.
Cut the chicken into pieces and return to the pan with the rice and corn. Heat through gently for 1 minute, stirring. Drizzle with sweet chili sauce to taste and serve garnished with herbs, if using.