Recipe Credit Naslie Khan @Asian Delights
Prep Time: 20 mins
Cook Time: 20 mins
Total cooking time 40
Servings: 2
INGREDIENTS
- 2 Chicken breast cut into cubes
- 2 tbsp. ginger chopped
- 1 Red Bell Pepper – cut into chunks
- 1 Green Pepper – cut into chunks
- ¼ cup pineapple squares
- 1 onion – cut into wedges
- 2 stalks spring onion chopped
- 2 tbsp. Sesame seeds
Sauce:
- 6 tbsp white vinegar
- 2 tbsp Soy Sauce
- 3 tsp. Maizena
- 6 tsp sugar
- 1 tsp salt
- ¼ cup water
- Canola oil
Marinade:
- ½ tsp. salt
- 1 tsp. ground black pepper
- 2 tbsp. Light Soya Sauce
- 2 tbsp. Dark Soya Sauce
- 2 tbsp. garlic chopped
METHOD
- In large bowl mix marinade ingredients & chicken together.
- Allow to stand for 30 mins or overnight
- Heat 4 Tbsp. oil in a wok (we will be doing our fav flash frying)
- Add Garlic & fry for 1 minute, or until golden brown (do not burn, this will taste bitter).
- Add marinated chicken & stir fry until done, remove and set aside.
- Heat another 4 Tbsp. oil in wok and add the ginger, fry for 1 minute.
- Add the pineapple & onions. Stir Fry until translucent.
- Add peppers and fry until the colour of the peppers turn bright, add chicken back into wok.
- Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved. Add mixture to the wok and fry until sauce thickens.
- Serve with steamed Jasmin rice or on freshly pulled noodles. Topped with the spring onion & sesame seeds
[Picture: Modern Honey]
