ELIZE’S CHICKEN AND GREEN BEAN STIR FRY
- 1 kg boneless skinless chicken thighs, cut into cubes
- 3 tablespoon cornstarch
- ¼ cup vegetable oil plus 2 tablespoons or more as needed
- 2 bell peppers, sliced
- 1 pineapple cored, cut into cubes
- 1 onion, cut into slices
- 1 cup steamed green beans
- ½ tablespoon garlic cloves, minced
- ¼ teaspoon ginger
- 1 teaspoon garlic powder (add more for taste)
- 1 teaspoon crushed red pepper
- 1/8 teaspoon sesame oil
- 1¼ cup sweet chili sauce
In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and 1/2 teaspoon salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until hot. Working in small batches, add the chicken. Do not overcrowd the pan. You’ll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture.
Add the onion, pineapple, bell peppers and sauté until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chilli sauce, sesame oil, ginger and crushed red peppers to the skillet.
Stir until combined and the chicken and green beans are coated in the chilli sauce.
Serve immediately over rice.
Recipe and photo: Elize de Kock
