400 g (13 oz) boneless, skinless chicken breasts, cut into cubes
300 g (10 oz) pack ready-prepared stir-fry vegetables
2 red chillies, deseeded and sliced
1 garlic clove, crushed
1 tablespoon cornflour
6 tablespoons light soy sauce
5 tablespoons sweet chilli sauce
1 tablespoon rice wine vinegar
4 tablespoons passata
1 tablespoon soft light brown sugar
1/2 teaspoon ground ginger
50 ml (2 fl oz) water
200 g (7 oz) pineapple flesh, cut into small pieces
4 spring onions, thinly sliced
Cook the noodles according to the packet instructions, then drain and keep warm.
Meanwhile, heat the oil in a large wok or frying pan until hot, add the chicken and stir-fry over a medium-high heat for 6–8 minutes or until lightly browned and just cooked through. Add the stir-fry vegetables and stir-fry for a further 3–4 minutes.
Mix together the red chillies, garlic, cornflour, soy sauce, chilli sauce, vinegar, passata, sugar and ground ginger in a small bowl. Add this mixture to the wok with the measurement water, pineapple and spring onions and stir-fry for 2–3 minutes or until all the ingredients are well coated.
Add the reserved noodles to the wok, toss to mix well and heat until piping hot. Divide into warm bowls and serve immediately.