Sweet and sour chicken
21/5/2010
Inspired by the tastes of Asia, this mid-week chicken meal combines fresh chilli, ginger and pineapple for a taste sensation.
Ingredients
| 2 tbsp | Olive oil |
| 1 | Red chilli |
| 3 tsp | Root ginger |
| 1 tsp | Black pepper - ground |
| 1 | Onion |
| 2 | Red capsicum |
| 300 g | Chicken breasts |
| 410 g | Baby corn |
| 227 g | Canned pineapple pieces |
| 2 tbsp | Tomato sauce |
| 1 tbsp | Caster sugar |
| 3 tbsp | Rice wine |
| 2 | Limes |
| 2 tsp | Cornflour |
| 280 g | Noodles |
| 4 | Spring onions |
Directions
- Heat oil in a wok and fry chilli, grated fresh ginger and ground black pepper for 1 minute. Add sliced onions and fry for 2 minutes. Add red capsicum and chopped chicken thighs or breasts, then cook, stirring, for 5 to 6 minutes. Add drained baby corn and pineapple chunks (reserve 100ml juice for later use) , then cook for 2 to 3 minutes.
- Whisk pineapple juice, tomato sauce, caster sugar, ricewine (or sherry), finely grated rind of 1 lime , juice of 2 limes and cornflour until smooth, then pour into a separate pan. Simmer, stirring for 2 minutes until thickened.
- Pour over chicken and stir-fry for 1 minute. Toss with noodles and thinly sliced spring onions.
Wine Match
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