Charlotte Chicken.

Serves 4-6. Prep 15 mins. Cooking 55 mins.

Ingredients

3 C cooked chicken breast, shredded

20g butter

1 brown onion, diced

2 carrots, sliced

2 sticks celery, sliced

1/2 capsicum, sliced any colour

1 C water

1 C pineapple juice

2 chicken stock cubes, or 2 tsp powdered stock

2 tbsp cornflour

1 tbsp soy sauce or coconut aminos

1 tbsp brown sugar

Method

  • Place butter and veggies into a 2L microwave safe, casserole dish with a lid and cook, covered, on HIGH 4-6 minutes.

  • Place the water, chicken stock cubes or powder, cornflour, soy sauce and brown sugar in a 2 C measuring jug and stir well to combine. Add pineapple juice, stir through.

  • Add the sauce to the veggies and cook, covered, on MEDIUM 8-10 minutes.

  • Stir in the shredded chicken, heat through, covered, on HIGH 1-2 minutes.

  • Serve with rice.

I have adapted this recipe from the Australian Women’s Weekly Microwave Cookbook.