Chicken and pineapple rice stir-fry

Recipe from: 3/1/2004 12:00:00 AM
Chicken and pineapple stir-fry

Ingredients 15
Servings 1
Minutes 15 minutes

Ingredients

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

Method

15 minutes
 
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 untill cooked. 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.
 

Read more on: poultry  |  stir-fry
 

NEXT ON FOOD24X

Chocolate fudge nut pieces

2016-09-30 07:28
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.