Stir-fried Chicken with Pineapple recipe
ingredients
500 g (1 1/4 lb) boneless, skinless chicken breasts, thinly sliced at an angle
30 ml (2 tbsp) cornflour
60 ml (4 tbsp) sunflower oil
1 garlic clove, crushed
5 cm (2 in) fresh root ginger, peeled and cut in matchsticks
1 small onion, thinly sliced
1 fresh pineapple, peeled, cored and cubed, or 425 g (15 oz) can pineapple chunks in natural juice
30 ml (2 tbsp) dark soy sauce or 15 ml (1 tbsp) kecap manis
1 bunch spring onions, white bulbs left whole, green tops sliced
salt and freshly ground black pepper
30 ml (2 tbsp) cornflour
60 ml (4 tbsp) sunflower oil
1 garlic clove, crushed
5 cm (2 in) fresh root ginger, peeled and cut in matchsticks
1 small onion, thinly sliced
1 fresh pineapple, peeled, cored and cubed, or 425 g (15 oz) can pineapple chunks in natural juice
30 ml (2 tbsp) dark soy sauce or 15 ml (1 tbsp) kecap manis
1 bunch spring onions, white bulbs left whole, green tops sliced
salt and freshly ground black pepper
method
1. Toss the strips of chicken in the cornflour with a little seasoning. Fry in hot oil until tender.
2. Lift out of the wok or frying pan and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft, but not browned. Add the fresh pineapple and 120 ml (4 fl oz) 1/2 cup water, or the canned pineapple pieces together with their juice.
3. Stir in the soy sauce or kecap manis and return the chicken to the pan to heat through.
4. Taste and adjust the seasoning. Stir in the whole spring onion bulbs and half of the sliced green tops.
5. Toss well together and then turn the chicken stir-fry on to a serving platter.
6. Serve garnished with the remaining sliced green spring onions.
2. Lift out of the wok or frying pan and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft, but not browned. Add the fresh pineapple and 120 ml (4 fl oz) 1/2 cup water, or the canned pineapple pieces together with their juice.
3. Stir in the soy sauce or kecap manis and return the chicken to the pan to heat through.
4. Taste and adjust the seasoning. Stir in the whole spring onion bulbs and half of the sliced green tops.
5. Toss well together and then turn the chicken stir-fry on to a serving platter.
6. Serve garnished with the remaining sliced green spring onions.
serving amount
serves 4 - 6
rate this recipe
8.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
