Thursday 6th January 2011

This evening I went to Asda after work armed with my Low Fat Feast's Good Food cook book. I couldn't decide what to have so I just looked at what was a good price and what wouldn't take long to cook. I found some turkey for stir fry so I chose to make a variation of the Chinese Chicken with Pineapple that we have had when we are camping. It is one of my favourite recipes but I'd not tried it with turkey before.

Here's what you need for 4 people (I sort of halved the recipe for the 2 of us).
1 tbsp vegetable oil
1 garlic glove, finely chopped
4 boneless skinless chicken breasts, cut into bite-size pieces (or cheat with pre-cut packs)
227g can pineapple chunks in natural juice
2 carrots, cut into think sticks (I cheated and bought a bag of carrot batons)
1 tbsp cornflour
Juice of 1 lemon (I cheated again and bought lemon juice)
2 tbsp tomato purée
3 tbsp light soy sauce
bunch of spring onions, trimmed and halved lengthways
rice or noodles, to serve (I bought noodles for a change)

1 Heat the oil in a wok or frying pan. Add the garlic, stir briefly, then add the chicken. Cook, stirring, for 10 minutes.
2 Drain the pineapple chunks (save the juice). Add them to the pan with the carrots. Cook, stirring, for 2-3 minutes.
3 Add water to the reserved pineapple juice to make 200ml/7 fl oz. Mix the cornflour with the lemon juice, then stir in the purée, soy sauce and the diluted pineapple juice. Pour over the chicken and add the spring onions. Cook for 2 minutes more, stirring. Serve immediately with rice or noodles.

The book says it should take about 25 minutes.

I recommend this as a quick and easy low fat recipe that can be cooked when camping too, it's cheap to do and can be multiplied to feed lots of people.


Buffy update: Dave was able to stroke her for a while and he had trouble drawing himself away to get to bed. I stroked her for a while when he was there but as soon as he went to bed, she didn't want to play any more. I'm calling her a tart now as she definitely favours men!!