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  • 25minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3
MineralsFluorine, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 4 boneless skinless chicken breasts , cut into 1in cubes

  3. 1 small red pepper, de-seeded and cut into 1 small green pepper , de-seeded and cut into 1 tablespoon fresh ginger , peeled and finely chopped

  4. 6 garlic cloves , chopped

  5. 1 (8 ounce) can water chestnuts , drained and sliced

  6. 1 bunch scallion , cut into 1in pieces

  7. 1 (8 ounce) can pineapple slices , drained and cut into chunks

  8. white pepper

  9. 1 tablespoon soft light brown sugar

  10. 2 tablespoons rice vinegar

  11. 3 tablespoons rice wine or 3 tablespoons dry sherry

  12. 2 tablespoons dark soy sauce

  13. 3/4 cup chicken stock

  14. 2 tablespoons tomato paste

  15. 2 tablespoons cornflour , mixed with

  16. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, scallions and pineapple, if using, and fry for about 30 seconds.

  2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.

  3. Serve with plain white rice or fried rice.

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