CHICKEN AND PINEAPPLE STIR-FRY
Easy, quick dinner for two.
- 2 chicken breasts, cut into cubes
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- 1 egg
- ¼ teaspoon pepper
- 3 tablespoons flour
- 3 tablespoons Maizena
- oil for frying
- 250 g mushrooms sliced
- 1 clove of garlic diced
- 1 tablespoon diced fresh ginger
- 1 deseeded green chilli
- 250 g streaky bacon
- 400 g Pad Thai flat noodles
- 1 cup fresh pineapple chunks
- 1 cup litchi juice
- ¼ cup brown sugar
- 1 tablespoon soya sauce
- 25 ml rum
- 100 ml sweet and sour sauce
In a bowl, add chicken breasts.
Add soy sauce, fish sauce, sesame oil, pepper and egg.
Cover and let marinate in fridge for at least 2 hours.
Add flour and cornstarch to chicken to create a thick batter.
Heat oil in large wok on medium high heat.
Add chicken and fry until chicken is browned, turning if necessary.
Remove chicken from oil onto a plate lined with paper towels.
Fry bacon, garlic, ginger, chilli and mushroom in same wok. (If using vegetables, now is the time to add it.)
In a medium saucepan, combine pineapples and litchi juice.
Bring to a boil then add brown sugar, rum and soy sauce, and simmer until pineapple is tender.
Pour in sweet and sour sauce and add pineapple and chicken to the wok.
Add noodles and fry 2 minutes.
Note:
You can add vegetables of your choice like sugar snap peas, carrot etc. Just fry together with bacon and mushroom.
Serve immediately.
Enjoy!
Recipe and photo: Elize de Kock
