chicken and pineapple stir-fry

Chicken and pineapple rice stir-fry

Recipe from: 3/1/2004 12:00:00 AM
Preparation time: 15 minutes
Cooking time: 15 minutes
 
A simple, aromatic dish that the whole family will love.
 
 
 

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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2014-07-31 15:09
 
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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