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Description: Stir-fried Chicken with Pineapple
Servings: 4-6 servings
Ingredients for Stir-fried Chicken with Pineapple
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 500g boneless, skinless chicken breasts, thinly sliced at an angle
2 tbsp cornflour
4 tbsp sunflower oil
1 garlic clove, crushed
5cm fresh root ginger, peeled and cut in matchsticks
1 small onion, thinly sliced
1 fresh pineapple, peeled, cored and cubed, or 425g can pineapple chunks in natural juice
2 tbsp dark soy sauce or 1 tbsp kecap manis
1 bunch spring onions, white bulbs left whole, green tops sliced
salt and freshly ground black pepper
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Directions for Stir-fried Chicken with Pineapple
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1. Toss the strips of chicken in the cornflour with a little seasoning. Fry in hot oil until tender. 2. Lift out of the wok or frying pan and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft, but not browned. Add the
fresh pineapple and 120ml water, or the canned pineapple pieces together with their juice. 3. Stir in the soy sauce or kecap manis and return the chicken to the pan to heat through. 4. Taste and adjust the seasoning. Stir in the whole spring onion bulbs and half of the sliced green tops. Toss well together and then turn the
chicken stir-fry on to a serving platter. Serve garnished with the remaining sliced green spring onions.
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