CHICKEN AND PINEAPPLE STIR-FRY
Easy, quick dinner for two.
2 chicken breasts, cut into cubes
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp fish sauce
1/4 tsp pepper
3 tbsp flour
3 tbsp Maizena
oil for frying
250 g mushrooms sliced
1 clove of garlic diced
1 tbsp diced fresh ginger
1 deseeded green chili
250 g streaky bacon
400 g Pad Thai flat noodles
1 cup fresh pineapple chunks
1 cup Litchi juice
1/4 cup brown sugar
1 tbsp soya sauce
25 ml Rum
100 ml Sweet&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, chili 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&sour sauce and add pineapple and chicken to the wok.
Add noodles and fry 2 minutes.
TIP: You can add vegetables of your choice like sugar snap peas, carrot etc. Just fry together with bacon and mushroom.
Serve immediately. Enjoy!
Photo: Elize de Kock