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Mist a decent sized wok with low calorie cooking spray
Add the onion and garlic to the wok, and cook on a medium heat until they start to soften
Add the diced chicken breast and cook until it starts to colour slightly
Add the peppers and baby corn and cook for a few minutes
Add the courgette and sugar snaps and cook for another 2 or 3 minutes
Pour in the orange juice, sweetener, rice vinegar, tomato puree and chopped tomatoes
Stir well, then add the stock. Stir again
Cook for about 20 minutes until it starts to thicken slightly
Add the cucumber, spring onions and soy sauce. Stir
Place 200ml of the sauce into a jug and whisk in the xanthan gum a ¼ of a tsp at a time. You will need to whisk well - and keep whisking!
Return the thickened sauce to the pan and stir will - it will thicken the sauce.
Toss in the pineapple, stir and remove from the heat straight away
Serve with rice or noodles and a sprinkling of freshly chopped spring onions