Ingredients (serves 4)

• 20 - 24 Inghams Chicken Munchies
• 1/2 Red Capsicum (cubed)
• 1/2 Green Capsicum (thinly sliced)
• 1/2 med Onion (sliced finely lengthwise)
• 1 - 2 cm Fresh Ginger (finely chopped)
• 1 med Carrot (thinly sliced or julienned)
• 8 Baby Corn Spears (canned, cut in half)
• 1 Cup Fresh Pineapple cubes
• 60 gms Palm Sugar (grated)
• 1/2 cup Tomato Sauce
• 1/4 cup Rice Wine Vinegar
• 1 - 2 TBS Worcestershire Sauce
• 1/4 cup Water
• 1 tsp Cornflour ( mixed with a little water)
• 6 Wonton Wrappers (thinly sliced and fried until crunchy)

Method

1. Preheat oven to 200C
2. Place Inghams Munchies on a tray and bake for 15 minutes, turning half way.
3. While the oven is heating and the Munchies are cooking, prepare the vegetables, ginger & pineapple.
4. Mix the palm sugar, tomato & worcestershire sauce ( adjust to taste), rice wine vinegar and water, simmer until the sugar dissolves, keep warm.
5. Heat a little oil in a wok, stir fry the vegetables & pineapple until just cooked, add the sauce & cornflour mixture, simmer until thick.
6. Add the Inghams Chicken Munchies to the wok and gently stir until well coated with the sauce.
7. Serve on a bed of steamed Basmati rice, topped with the fried wonton noodles & sliced spring onion.

Notes

Worcestershire sauce is an unusual ingredient to use in an Asian dish, but it adds a hint of spice to the sauce, that's easy to adjust to suit your family's tastes. I always seem to have wonton noodles left over when I make dumplings, slicing and frying them, is a great way to use the extras up, kids love them.