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Chicken and pineapple rice stir-fry

Preparation time: 35 minutes

Cooking time: 15 minutes

Ingredients
60 ml sunflower oil
1 onion, halved and sliced
3 cloves garlic, crushed
15 ml freshly grated ginger or
5 ml dried ginger
2 chicken breast fillets, cut into small pieces
3 carrots, peeled and cut into strips
100 g green beans, cut into strips
500 ml shredded cabbage
2 large eggs
30 ml soya sauce
400 g can pineapple rings, diced
100 ml pineapple juice from the can
50 ml white vinegar
500 ml cooked rice

Method:
Heat half the oil in a large frying pan or wok and fry the onion, garlic and ginger for one minute.
Add the chicken and stir-fry for one minute. Remove from the wok and set aside.
Heat remaining oil and fry the carrots and beans for one minute.
Add the cabbage and stir-fry until tender, but still crisp.
Add the eggs and stir-fry for a minute.
Add remaining ingredients and return onion and chicken mixture to the pan.
Stir-fry for a minute or until heated through.Season to taste and serve immediately.

Recipe From : Ideas March 01, 2004

Servings

Recipe from Ideas : March 01, 2004 See what Ideas has in store this month. Subscribe now and save!

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