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Sweet and sour chicken stir-fry

Recipe from: 18 june 2010

Ingredients 5
Servings 4
Time 00:10


  • 2
    carrots, peeled
  • 2
    baby marrows, peeled
  • pineapple cut into chunks
  • 2
    chicken breasts
  • 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 into slices, and then thin strips.

Dice the pineapple into small blocks.

Stir-fry the chicken for a few minutes in a hot pan in a little vegetable oil.

Once the chicken is almost cooked add the garlic, carrots, baby marrow and pineapple and toss for another 2 minutes.

Add the bean sprouts and toss for another minute.

Remove from heat, serve and enjoy!

Serve with white rice.

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Read more on: poultry  |  sauté

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