750 g chicken thigh fillets, trimmed, cut into 4cm pieces
225 g canned pineapple chunks in juice
1 large red capsicum, cut into 2cm pieces
2 Tbsp Thai seasoning
145 g sweet and sour sauce
2 tsp soy sauce
1 bunch asparagus, trimmed, cut into 3cm pieces
2 green spring onions, sliced
microwaveable white long grain rice
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring, for about 5 minutes, or until browned all over.
- Return all chicken to pan. Stir in undrained pineapple, capsicum, seasoning and sauces. Bring to boil. Cover with lid. Gently boil for 5 minutes. Add asparagus. Cook, covered for a further 3 minutes, or until chicken is cooked and asparagus is tender. Stir in onions. Remove from heat.
- Serve with steamed rice.