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6 tb oil
500 g (1 lb) chicken fillets
2 tb flour
1 onion
1 green pepper
6 tb ketchup
300 g (10 oz) canned pineapple pieces
100 ml (3 1/2 fl oz) chicken soup stock
1 ts sweet soy sauce
1 ts sugar
1 ts white vinegar
Takes 30 minutes plus time to marinade
1. Slice chicken and turn in flour.
2. Dice onions and pepper. Drain pineapple pieces.
3. Heat oil in a wok or a pan. Add chicken and stir-fry for five minutes.
4. Take chicken out of the wok and put onions and pepper into the wok. Stir-fry for two minutes.
5. Add ketchup, pineapple, chicken soup stock, soy sauce, sugar and vinegar and stir.
6. Stir in chicken.
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