Ingredients:
Chicken Breast
Corn Flour
Red Bell Pepper
Fresh Coriander
Sesame seeds
Soy Sauce
Sauce:
5 tbsp Tomato Ketchup
Juice of 1 large Orange
Juice of 1/2 Lemon
3 tbsp Soy Sauce
2 tbsp Honey
Pineapple
2 Garlic Cloves
1 tsp Ginger
Red Chilli
Fresh Coriander
Instructions:
1. First chop the red pepper into large chunks and set aside.
2. Finely chop or grate the garlic and ginger. Finely slice the chilli and coriander. Chop the pineapple into small chunks.
3. Add all the sauce ingredients into a bowl and mix until combined then set aside.
4. Chop the chicken into chunks. Add cornflour to a bowl with the lemon pepper, smoked paprika, garlic granules and onion granules. Coat the chicken in soy sauce and then coat in the cornflour. Shake off the excess and set aside.
5. Heat beef dripping and/or coconut oil in a large pan. Once hot, add the chicken chunks. Make sure it's not over crowded, do 2 batches if needed. Cook until golden brown on all sides, about 7-8 minutes, then remove from the pan.
6. Add the peppers and cook for a few minutes. Add the sauce and cook for one minutes. Add the chicken and mix well, cook for one minute.
7. Serve with rice or your preferred side. Top with red chilli, coriander and sesame seeds. Enjoy!
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