You can’t beat this all-time Chinese family favourite. My recipe brings your restaurant flavours to the table! The Chinese New Year is 19th February this year and the Chinese are celebrating the Year of the Sheep. Celebrations are in style with major activities in Chinatown as well as in local restaurants.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serve: 4 people
Ingredients:For the Sauce
1 x 425g tin pineapple chunks
2 tablespoons corn flour
2 tablespoons dark soya sauce
2 tablespoons rice wine vinegar
2 tablespoons soft light brown sugar
1 tablespoon tomato puree
½ red chilli – finely chopped
3 tablespoons vegetable oil
4 chicken breasts – skinless and boneless
1 red onion- peeled and sliced
4 spring onions – trimmed and sliced
2 red peppers – deseeded and cut into chunks
2 yellow peppers
4 cloves garlic – peeled and finely chopped
30g fresh ginger – peeled and finely grated
Freshly ground black pepper
Method1. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml.
2. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml water, then stir in the soya sauce, vinegar, sugar, tomato puree and chilli until thoroughly combined. Set aside.
3. Cut each chicken breast into eight or nine even strips.
4. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat.
5. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides.
6. Add the garlic, ginger and pineapple chunks and and stir-fry for 30–60 seconds.
7. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables.
8. Stir well, season with some ground black pepper and bring to a simmer.