Chinese Not Chicken Not Curry

Ingredients

• Long-grain rice for serving
• 500g chicken alternative
• 3 tablespoons dark soy sauce
• 1 tablespoon cornflour
• 1 teaspoon Chinese five-spice powder
• 1 tablespoon vegetable oil
• 1 brown onion, thickly sliced
• 1 tablespoon finely grated ginger
• 1 tablespoon finely grated garlic
• 1 teaspoon curry powder
• 600ml/20fl oz vegetable stock
• 200g/7oz fresh pineapple chunks
• 225g tin sliced water chestnuts in water, drained (140g drained weight)
• 2 mixed peppers, thickly sliced

Method

• Cook the rice according to the packet instructions and keep warm.
• Mix together the not chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
• Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.
• Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.
• Serve in warmed bowls, ladled over the rice.

Source

Adapted from https://www.bbc.co.uk/food/recipes/chinese_chicken_curry_90700