Chicken and pineapple rice stir-fry

A simple, aromatic dish that the whole family will love.
 
Chicken and pineapple stir-fry

Recipe from: 3/1/2004 12:00:00 AM
Preparation time: 15 minutes
Cooking time: 15 minutes
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

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 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
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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