| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive or sunflower oil; (15ml) |
| 300 |
g |
Skinless chicken breast fillets; cut into thin |
|
|
; strips (10oz) |
| 1 |
|
Onion; chopped finely |
| 1 |
|
Carrot; cut into thin |
|
|
; strips |
| 1 |
|
Red pepper; de-seeded and |
|
|
; sliced |
| 1 |
|
Green pepper; de-seeded and |
|
|
; sliced |
| 150 |
g |
Canned pineapple pieces in natural juice; drained, reserving |
|
|
; 6 tablespoons juice |
|
|
; (5oz) |
| 1 |
tb |
Light soy sauce |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Cornflour |
| 2 |
tb |
Cold water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a wok or large non-stick frying pan until sizzling. Add the
chicken and stir-fry for 1-2 minutes.
Add the onion, carrot and peppers, toss well and cook for 2-3 minutes,
stirring occasionally.
Add the pineapple and the reserved juice, the soy sauce, vinegar and
seasoning and bring to the boil.
Blend the cornflour with the water, stir into the mixture and cook for 1-2
minutes to thicken. Adjust the seasoning and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”