Chicken & Pineapple Chop Suey Stir Fry
Over a year ago
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Ingredients
- 1 Tbsp Vegetable Oil
- 2 Chicken Breast (thinly sliced)
- 1 Onion (sliced)
- 1 Can Pineapple Rings in Juice (227g)
- 1 1/2 inch piece root ginger, peeled and grated
- 1 Clove Garlic (crushed)
- 1 Carrot, peeled and cut into matchsticks
- 100g Baby Corn, halved lengthways then cut in half
- 75g Mangetout, sliced in half
- 2 Tbsp Dark Soy Sauce
- 350g Beansprouts
- 300g Pack of Fresh Noodles
Accompaniment
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Description
This is a great midweek tea & perfect for kids with the Pineapple. The Chilled Noodles make it even quicker - no need to cook those dried packs.
Method
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1
1 Heat the oil in a large frying pan or wok, add the chicken and stir fry over a high heat for 3 mins, add the onion and stir fry for 3mins or until golden brown.
2 Drain the pineapple reserving 60ml/4tbsp of the juice. Cut the pineapple into chunks. Add the pineapple to the wok with the ginger, garlic, carrot, baby corn and mangetout. |Stir fry over a high heat for 2 mins.
3 Add the soy sauce, pineapple juice, beansprouts and noodles and stir fry for 1-2 mins or until the noodles are piping hot. Serve straight away.
Very tasty and simple to cook dish - better than the local takeaway and probably better for you too!Try it, you won't be dissapointed.