GG's Ginger Chicken. #recipe

I gave up on Chinese takeaway years ago, slimy meat, sauce you could paste walls with and full of MSG which makes the husband hyper. I'm still dedicated to pizza and the odd curry but I always make this on a Saturday night if we fancy a change. This is one of my all time favourite meals and recipes anyway, my GG made it up (shes clever like that) and I sometimes change how much ginger I put in or add some chilli flakes but its nice all ways. 

• Packet of  Chicken Breasts, trim off the white crap and cut into 2-3 chunks.
• Good knob of butter...ha ha sorry I will be professional now.
• Cornflour.
• 2 tins of Crushed Pineapple.
• 2 tbsp. Sugar.
• 2 tbsp. of Dark Soy Sauce.
• Heaped Tea Spoon Ginger Powder.
• Chicken Stock Cube.
• 4 pieces of Stem Ginger in syrup.
• Green Pepper.

Preheat the oven about 160C mine is very hot.

Brown the chicken chunks in the butter and season with salt and pepper.

While the chicken is cooking chop the ginger stem into small pieces and chop up the pepper in preparation.

Remove the chicken from the pan and put to one side, then sprinkle a bit of cornflour onto the juices into the pan and stir until absorbed.

At this stage you could cook the chicken off a bit more add all the ingredients to a slow cooker and cook as normal ready for when you get in!

Pour the pineapple into the pan and add the sugar - if you like it really sweet and sour add a bit more sugar...its better than MSG and additives etc.

Add the ginger powder and soy sauce - I literally could drink soy sauce so feel free to add a bit more, plus it gives the mixture a bit more colour.

Then add the stem ginger and sprinkle the stock cube in - no water needed as enough liquid from the pineapple.

Give the mixture a good stir and add the chicken back into the pan and the pepper. Bring to a simmer.

Put the lid on and put it in the oven for about 1 hour. - If you don't have a casserole pan like mine you could prepare in a pan and then transfer to a casserole dish with a lid.

Viola - I will admit it doesn't look that amazing but trust me its lush. I have made some today for my tea and will post a pic of the finished meal. It freezes really well too so make double?!

  

Great with:

Savoury Rice and Broccoli....few cheeky prawn crackers.

Buttered Baked Potato.

Green Salad and new potato's.

Ideal for a more healthy style "takeaway", easy Sunday dinner, lunch or tea! Its got to be at least 2 of your 5 a day depending what you serve it with.