Pineapple and Lychee Chicken Stir-fry
This is an exotic take on a chicken stir-fry. Full of flavour and an exciting way to get your family to enjoy their meal! Serves 4.
6 chicken thighs or breasts cut into bite size pieces
60ml soy sauce
80ml sesame oil
60ml cornflour
1T minced ginger
1T minced garlic
400g lychees from a tin or peeled and stone removed
200g pineapple pieces - fresh pineapple or tinned can be used without the juice
1t minced chillie
1 red pepper, seeded and diced
1/2 cup mange tout
Marinade the chicken in soy sauce and 45ml of sesame oil. Add a pinch of sugar and a pinch of salt. Allow to marinade for an hour. Remove from marinade and reserve the liquid.
Heat some oil in a wok or deep frying pan. Roll the chicken in cornflour and fry until golden. Drain the chicken.
Heat the remaining sesame oil. Add the ginger and garlic and stir-fry for a minute. Add the marinade and cook until the sauce has thickened. Add the chicken, lychees, pineapple, red pepper, mange tout and chilli. Allow to simmer for 10 minutes. Serve with Basmatic rice and garnish with sesame seeds.
6 chicken thighs or breasts cut into bite size pieces
60ml soy sauce
80ml sesame oil
60ml cornflour
1T minced ginger
1T minced garlic
400g lychees from a tin or peeled and stone removed
200g pineapple pieces - fresh pineapple or tinned can be used without the juice
1t minced chillie
1 red pepper, seeded and diced
1/2 cup mange tout
Marinade the chicken in soy sauce and 45ml of sesame oil. Add a pinch of sugar and a pinch of salt. Allow to marinade for an hour. Remove from marinade and reserve the liquid.
Heat some oil in a wok or deep frying pan. Roll the chicken in cornflour and fry until golden. Drain the chicken.
Heat the remaining sesame oil. Add the ginger and garlic and stir-fry for a minute. Add the marinade and cook until the sauce has thickened. Add the chicken, lychees, pineapple, red pepper, mange tout and chilli. Allow to simmer for 10 minutes. Serve with Basmatic rice and garnish with sesame seeds.
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