Braised Chicken with Water Chestnuts

 

Braised Chicken with Water Chestnuts

Servings | 4
Estimated POINTS® value per serving | 3.5

No count ½ pt for the whole recipe

4 medium chicken breasts, cubed
1 bunch spring onions, chopped
1 tsp dried ginger
2 garlic cloves, crushed
4 pineapple rings, drained and chopped
200 ml chicken stock, made with cube
6 tbsp light soy sauce
Oil spray
400 g water chestnuts, drained
1/2 tbsp cornflour (½ pt)

Mix the chicken stock with the soy sauce.

Heat a wok. Spray with oil and stir-fry the chicken pieces over a high heat. Briefly stir-fry the garlic, ginger and onions with the meat. Pour in the chicken stock and soy sauce, cover and braise for about 30 minutes.

Add the water chestnuts and pineapple pieces to the wok.

Mix the cornflour with a little water to a smooth paste and use to thicken the sauce in the wok. Simmer everything for a further minute, then season to taste and serve.

Serve with rice or noodles (Not included in points)