Olive oil
4 chicken breast halves
100 ml pineapple juice
2 tbsp brown sugar
2 tbsp wine vinegar
2 tbsp tomato ketchup
2 tbsp soy sauce
Pack of mange tout or snow peas
400 g can baby sweetcorn, drained
Pack of Chinese noodles
Handful of tiny cherry or baby plum tomatoes, halved

Heat a tablespoon of oil in a frying pan and brown the chicken on both sides, then lower the heat and cook gently until it’s just done. While the chicken is cooking mix together the pineapple juice, brown sugar, vinegar, ketchup and soy sauce. Pour the mixture over the cooked chicken, simmer for two minutes, then transfer both chicken and sauce to a dish, cover and chill.

Drop the mange tout into lightly salted boiling water, bring to the boil and cook for two minutes, then add the baby corn and cook for a minute more. Drain the vegetables, put them into a dish, cover and chill. Cook the noodles according to the pack instructions, then drain them and cool quickly under cold running water. Drain again, toss with two tablespoons of olive oil then cover and chill.

Slice the mange tout and baby corn in two, add the tomatoes and stir them together. Arrange the noodles and vegetables on four plates. Slice the chicken and lay it on the noodles then drizzle over the sauce. (Serves 4)