A quick and easy Chinese dish with a medley of flavours and texture which will make you come back for more. Serve with boiled rice or noodles.
4 skinless chicken breasts
1 green pepper
425g tinned pineapple pieces, in natural juice
2 tbls penaut oil
225g tinned water-chestnuts, halved
100g cashew nuts
2 tbls dark soy sauce
2 tbls dry sherry
1 tbls malt vinegar
1 tbls cornflour
1/2 tsp ground ginger
Salt and ground black pepper
Preparation time : 10 minutes
Cooking time : 20 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Cut chicken carrots and green pepper into 1 cm strips. Drain pineapple, reserving juice.
2. Heat the penaut oil and fry the chicken for 5 minutes, then add carrots, pepper, pineapple, water-chestnuts and cashew nuts. Stir-fry, for 5 minutes.
3. Mix together soy sauce, sherry, vinegar and pineapple juice. Blend in cornflour and ginger. Pour the sauce over meat and vegetables, bring to the boil, stirring until thickened. Cover and simmer for 10 minutes. Season with salt and pepper and serve.
Cook chicken covered on high (100%) for 6 minutes. Cook vegetables, pineapple and nuts in oil on high (100%) for 5 minutes. Add chicken, sauce ingredients, cover and cook on high for 8 minutes. Enjoy your meal!