Food in a box

GIZZY FOOD BOX: A food box for the Pineapple Soy Chicken recipe. Pictures supplied

SuperGrans Tairawhiti and Pak’nSave have joined forces in a new initiative called Gizzy Food Box that has been getting rave reviews. Sophie Rishworth speaks with one family about how easy and convenient it is, and profiles one of the SuperGran-approved recipes.

Put your feet up parents — get your kids to try cooking dinner for you this weekend.

The new Gizzy Food Box has been a hit with families around town. For less than $20 it includes a recipe, the exact ingredients, and comes all ready-packed for you in a box. All you do is grab it off the shelf at Pak’nSave.

Pak’nSave manager Ewan Atherton said sales had exceeded expectations, and after all the work he was stoked with how well it had taken off.

The new initiative was put together by SuperGrans Tairawhiti and Pak’nSave to help families eat healthier, and feed a family of five.

Gisborne mum Julie Robinson does 100 percent of the cooking at her house but got a night off thanks to the Gizzy Food Box last week.

“The kids made dinner and it was easy, quick, cheap, nutritious and made for some great family time in the kitchen, which is not something I often have time for.

“Good stuff SuperGrans and Pak’nSave.

“Thank you for keeping whanau healthy.”

SuperGrans Tairawhiti provide the recipe, Pak’nSave provide the ingredients — the rest is up to you. It could not be easier.

Pineapple Soy ChickenINGREDIENTS:

1 425g tin pineapple pieces in juice

½ cup water

2 tablespoons honey or tablespoon brown sugar (from your pantry)

¼ cup (60ml) soy sauce

4 tablespoons flour (from your pantry) divided

600g boneless chicken tenderloin, cut into small pieces

2 tablespoons oil (from your pantry)

divided

2 cups broccoli florets, cut into mouthful pieces

1 red capsicum cut into chunks

1 onion cut into wedges

1 stalk celery cut into chunks

2½ cups long grain rice

Spice Mix:

½ teaspoon garlic powder

½ teaspoon ground ginger

1 teaspoon paprika

METHOD:

Wash and drain all vegetables. Drain pineapple, reserving ¼ cup of the juice.

Mix pineapple juice, water, honey, soy sauce, 2 tablespoons of the flour, garlic powder, ginger and paprika in small bowl; stir until smooth. Set aside.Coat chicken in remaining 2tbs flour.Heat 1 tablespoon of the oil in large pan on medium-high heat.Add chicken and stir fry 5 minutes until browned and cooked through.Remove and set aside on plate.Heat remaining 1 tablespoon oil and add the vegetables, stir fry 5 minutes or until just cooked and still crispy.Add soy sauce mixture to the pan stirring constantly. Bring to boil on medium heat and simmer 2 minutes or until sauce is slightly thickened.Add the cooked chicken and any juices on the plate.Add the pineapple pieces and stir fry 2 minutes or until heated through.Serve with cooked rice.To cook rice:

Wash rice under cold running water and drain.In a good-sized saucepan with a good lid bring water and salt to the boil.Add washed rice and stir. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.Cook for 20 minutes.DO NOT LIFT LID: The steam trapped inside the pan is what allows the rice to cook properly.Remove from heat and fluff with fork.— Serves 5