Sweet and sour chicken stir-fry

Recipe from: 18 june 2010

Ingredients 5
Servings 1
Minutes 00:10


Serving Change
  • 2
    carrots, peeled
  • 2
    baby marrows, peeled
  • pineapple cut into chunks
  • 2
    defrosted chicken breast
  • 1
    packet Ina Paarman’s honey and soy sauce


Marinate the chicken in Ina Paarman honey and soy sauce (about half the packet) for a few minutes before cooking.

Add some garlic and seasoning to enhance the taste.

Cut the carrots and baby marrows in stripes (julienne).

Dice the pineapple.

Once all the prep work is done put the chicken into a big frying pan (or wok – even better) to cook.

Once the chicken is almost cooked add in the pineapple and let simmer for about 5 minutes.

At this stage you could at pine nuts if you want to.

Then add in the carrots and baby marrows and pan fry until soft.

You can add in the beans sprouts at this stage if you want to as well.

Remove from heat, serve and enjoy!

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Read more on: poultry  |  sauté


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