Saturday, September 15, 2012

Allergy free pineapple chicken stir-fry recipe

Bubbling away as the sauce thickens.

  • Olive oil for frying
  • 1 onion, sliced 
  • 1 green pepper, chopped into chunks
  • 1 carrot, sliced
  • 1 double breast chicken, cubed and fried
  • Half a pineapple, peeled and chopped into pieces 
  • 1½ cups chicken stock made from a Massel salt reduced chicken ultracube
  • 2 tbsp tomato sauce
  • 2 tbsp cornflour mixed with 4 tbsps water until smooth
  • Pinch of salt

  • With a dash of olive oil, fry the chicken in a wok over a medium heat for three minutes.
  • Once cooked, place it in a dish to the side.
  • Heat another dash of olive oil in a wok on high heat until hot.
  • Add the onions, green peppers and carrots and fry for 2 minutes.
  • Next add in the cooked chicken and stir-fry for a further two minutes.
  • Add in the pineapple pieces.
  • Pour in the chicken stock.
  • Mix in the tomato sauce and leave for two minutes or until the sauce starts to boil.
  • Gradually add the cornflour mixture and stir through until combined.
  • Cook until the sauce thickens.
  • Add the salt if necessary.
  • Serve with rice or rice noodles.

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