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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Adaptation of a recipe found on letscook.co.uk which I found a bit bland - this one brought major vomplements from the whole family Ingredients:
1 tablespoon vegetable oil |
3 chicken breasts |
2 medium onions |
4 garlic cloves |
1 teaspoon ground ginger |
1 orange bell pepper |
1 medium chili pepper (to taste) |
2 tablespoons dark soy sauce |
1 tablespoon white wine vinegar |
2 tablespoons sherry wine |
3 tablespoons chili sauce |
2 tablespoons granulated sugar |
1/2 teaspoon salt |
1 vegetable stock cube |
220 g pineapple chunks (tinned) |
1 dash tabasco sauce |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.
2. Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.
3. Add the remaining ingredients to the pan, and continue cooking until the chicken is cooked through (this should take 10 - 15 minutes). Mix the cornstarch with the water until the sauce starts to thicken. Bring back to the boil and serve immediately.
4. Serve with rice or noodles.
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