Healthy Chinese Takeaway Chicken

SERVINGS • 12

chicken thighs, skinless, trimmed	1 1/2 kg
pineapple chunks / pieces, natural juice, canned, drained	2 x 400g cans
* keep 1 cup of the reserved pineapple juice for the sauce
celery stalks, sliced, discard leaves	6
capsicum, red, fresh, deseeded, cut into chunks	3
capsicum, green, fresh, deseeded, cut into chunks	3
onions, red, chopped	3
chilli, red, fresh, deseeded, finely chopped	1 to garnish
spring onions, fresh, finely sliced	2 to garnish
coriander leaves, fresh, chopped, to garnish	2 tbsp

pineapple juice, reserved	1 cup
soy sauce, salt-reduced, gluten-free	1/4 cup
chicken stock, liquid, salt-reduced	1 cup
turmeric, ground	1 tsp
paprika, sweet, ground	1 tsp
ginger, fresh, grated	1 tsp
honey	2 tbsp
wholegrain seeded mustard	2 tbsp
mustard, dijon	1 tbsp
corn flour	2 tbsp
chilli flakes, dried (optional)	1/2 tsp
rock salt & cracked pepper	to season

The Special Sauce: Combine in a large mixing jug, all ingredients for the Special Sauce, season to taste and whisk together. Set aside.
Place into the slow cooker ceramic bowl chicken thighs, pineapple pieces, capsicums, celery and onions. Pour the Special Sauce over the top, place lid on top and cook on LOW heat setting for 6+ hours.
When done, plate up, garnish with fresh chillies, spring onions and coriander leaves.
Serve with extra steamed vegetables, broccolini and beans are my choice, or with a salad. To consume inside the Metabolic Window serve over rice, quinoa or freekeh. I have a great recipe for freekeh - Fe Fi Freekeh, recipe online.
TCB Tips:

- Portion Chinese Chicken into takeaway containers. If storing in the fridge, meals will last 2-3 days; in the freezer up to 2 months.

- If you prefer a thicker sauce, combine 2 tbls of corn flour with ½ cup of water, whisk to form a paste then add to the slow cooker. Cover and let it cook for another 15-20 minutes. The amount of flour used is negligible when dispersed into 10-12 portions. My Healthy Chinese Takeaway Chicken can be consumed anytime

TCB Tips: