Pineapple Chicken
10min
4 SERVINGS
INGREDIENTS
- 2 teaspoons vegetable oil
- 1/2 pack Sadia Boneless Leg, cut into 1 inch pieces
- 1 red bell pepper seeded. cored and cut into 1 inch pieces
- 1 cup pineapple chunks fresh or canned
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3/4 cup pineapple juice
- 1/4 cup soy sauce
- 1/3 cup chicken broth
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar
- 2 teaspoons corn starch
- 2 teaspoons sesame seeds
- 1 tablespoon sliced green onions
- salt and pepper to taste
METHOD
- Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
- Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- Toss the red bell pepper and pineapple chunks to the pan and cook for 4-5 minutes or until tender. Throw in some ginger and garlic and cook for 30 seconds more.
- Whisk the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar together.
- Add the sauce mixture to the pan and cook it until right before it boils.
- Mix the corn starch with 1 tablespoon of cold water to smoothen the starch by stirring, then add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook until the sauce builds to a thick and viscous consistency.
- Sprinkle with sesame seeds and green onions, then serve.
Chicken Boneless Leg
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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