Chicken & Pineapple Chop Suey Stir Fry
Over a year ago
5,919 views
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
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
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
-
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.