Wednesday, March 17, 2010

Sweet N Sour Chicken

  • 1 tablespoon cornflour
  • 1/4 cup soy sauce
  • 440g can pineapple pieces in natural juice, drained, reserving juice
  • 1/4 cup white wine vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon olive oil
  • 500g chicken tenderloins, tendons removed
  • 1/2 green capsicum, cut into thin strips
  • 1/2 red capsicum, cut into thin strips
  • 3cm piece ginger, peeled, grated
  • 2 garlic cloves, crushed
  • steamed jasmine rice, to serve
  1. Combine cornflour and soy sauce in a jug. Stir until mixture is smooth. Add reserved pineapple juice, vinegar and sugar. Stir until sugar has dissolved.
  2. Heat oil in a non-stick frying pan or wok over medium-high heat. Add chicken and cook for 3 minutes each side or until light golden.
  3. Add capsicum, ginger and garlic to pan. Cook for 1 to 2 minutes or until tender. Add soy sauce mixture to pan and bring to the boil. Reduce heat to medium-low. Add pineapple pieces. Simmer, uncovered, for 10 minutes or until sauce has thickened and chicken is cooked through. Serve with rice.

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