Stir-fried chicken breasts and banana with pineapple chutney on Chinese noodles

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (23)

pineapple chutney
2.00 onion — small, diced
4.00 garlic — cloves
15.00 ml fresh ginger — grated
2.00 ml fresh chillies — chopped
200.00 ml vinegar — apple cider
125.00 ml sugar — granulated
5.00 ml salt
1.00 pineapple — peeled, finely chopped
60.00 ml sunflower oil
STIR-FRIED CHICKEN
4.00 chicken breast fillets
60.00 ml sesame seeds
30.00 ml sunflower oil
30.00 ml butter
2.00 garlic — cloves, sliced
6.00 fresh chillies — bird's eye
4.00 patty pans — yellow, sliced
salt and freshly ground black pepper
FRIED BANANAS
2.00 bananas — sliced
30.00 ml butter
15.00 ml sunflower oil
30.00 ml gin
30.00 ml orange juice
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Method:

PINEAPPLE CUTHNEY: Bring vegetables, vinegar, sugar and salt to boil and simmer until liquid reduces to a thicker syrup.
Stir in pineapple and oil and turn into a bowl to cool.
STIR-FRIED CHICKEN: Wash chicken breasts and pat dry. Slice diagonally into strips. Pat dry and sprinkle with sesame seeds, garlic, chillies and patty pan squash.
Sauté chicken in heated oil and butter for 1 to 2 minutes, turning once. Remove carefully.
FRIED BANANAS: Sauté bananas in heated butter and oil until golden. Pour off excess oil.
Add gin and orange juice to pan and cook for 2 to 3 minutes. Place banana and chicken on a bed of cooked Chinese noodles.
Serve with pineapple chutney, and rocket and lime salad.



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