Hawaiian Chicken Bowl
1 Tablespoon Olive Oil
500g Chicken Breasts, diced
1 Red Capscium, diced
1 Zucchini, chopped into bite size pieces
Half Fresh Pineapple, chopped into bite size pieces
2 Tablespoons White Sesame Seeds
Handful of Fresh Coriander, chopped
3 Tablespoons Tamari
3 Tablespoons Raw Honey
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Tomato Paste
2 Teaspoons Oyster Sauce (one with no nasties)
3cm Piece of Ginger, finely grated
3 Cloves Garlic, finely chopped
1. Heat a large wok or frying pan over medium high heat, add olive oil, ginger and garlic and saute for 2 minutes.
2. Add in chicken and stir fry for a few minutes, then add in capscium, zucchini and pineapple and saute for a further 2 minutes.
3. Add in all sauce ingredients and mix in well, continuing to saute until chicken is cooked through.
4. Last minute add in coriander and sesame seeds and mix through. Serve with basmati rice and enjoy!