Chinese-style chicken

Preparation

1. Make the sauce: blitz the passata, the pineapple, 2 cloves of garlic, the ginger and the chilli flakes in a blender.
2. Heat half a tablespoon of oil in a frying pan, turn the heat down and briefly fry the crushed garlic and the sliced shallot.
3. Add the chicken cut into thin, wide strips and the lime juice. Fry, stirring, for 3–4 minutes.
4. Cut the pepper into strips and the mangetout into thin shreds, and chop the broccoli finely. Set aside a handful of pepper and mangetout for the end and tip the rest into the pan.
5. Pour in the water, bring it to the boil and simmer, covered, for about 15 minutes. Meanwhile cook the chow mein noodles.
6. Add the noodles and the sauce to the pan, season with soy sauce and stir in the crisp vegetables you set aside.
7. Serve straight away, scattered with chopped coriander and cashews, with a wedge of lime.
8. Tip: for the youngest, set a portion aside before you add the soy sauce. You can swap the chicken for tofu, and without nuts simply leave out the cashews.

Why keep it in your rotation

The sauce takes a minute in the blender, and some of the pepper and mangetout goes in right at the end so that it stays crisp. That gives you braised and fresh vegetables on the same plate.

It is a good alternative to ordering a takeaway — the whole dinner comes together in one pan and one saucepan.