CHICKEN AND PINEAPPLE STIRFRY

CHICKEN AND PINEAPPLE STIRFRY
I start with a bit of olive oil in the wok.
Fry:
½ a sliced onion with red and green pepper
1 heaped tablespoon of fresh ginger
1 clove of garlic chopped
I then add the chicken (pre-cut into thin slices and pre-spiced with a bit of salt and pepper and some chicken spice)
Once the chicken is semi cooked, add julienne veg (food lovers market sell the pre-sliced veggie packs).

Add some veggie spice and a bit more salt and pepper and stir fry until the veg is semi soft then add the pineapple (tinned pineapple pieces as much as you like) stir fry for another minute.
I normally buy the Chinese noodles and you can soak them in boiling water before you even start cooking as this you drain and stir in last.

Once the pineapple has cooked through, add 1 tblsp of each of the following:
soya sauce (kikkamon)
oyster sauce
Woolies stir fry sauce
Cook through for another minute.
Lastly add your drained Chinese noodles and cook through for another 2 mins and you’re done.
Enjoy! 🙂

RECIPE AND PHOTO: Shereen Pannewitz-van Der Walt