Jo Pratt's Chicken, Pineapple and Ginger Stir Fry

Name: Jo Pratt's Chicken, Pineapple and Ginger Stir Fry
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp vegetable or sunflower oil; 4 small chicken breasts. cut into strips; 2 cloves of garlic. peeled and crushe; 1 small ripe pineapple. peeled and cut into 2-3cm (about 1in) pieces; 25g (1oz) root ginger. peeled and thinly sliced; 250g punnet of cherry tomatoes. halved; 200g (7oz) beansprouts; 1 bunch of spring onions. sliced into 3-4cm (1¼-1½ in) pieces; 2 tbsp oyster sauce; 2 tbsp caster sugar; 75ml (2½fl oz) chicken stock; Small bunch of coriander. roughly chopped; Cooked wholewheat noodles tossed in a little sesame oil or Thai rice. to serve

Over a year ago 3,571 views

Serves: 4

Thai Main Course

Ingredients

2 tbsp vegetable or sunflower oil
4 small chicken breasts. cut into strips
2 cloves of garlic. peeled and crushe
1 small ripe pineapple. peeled and cut into 2-3cm (about 1in) pieces
25g (1oz) root ginger. peeled and thinly sliced
250g punnet of cherry tomatoes. halved
200g (7oz) beansprouts
1 bunch of spring onions. sliced into 3-4cm (1¼-1½ in) pieces
2 tbsp oyster sauce
2 tbsp caster sugar
75ml (2½fl oz) chicken stock
Small bunch of coriander. roughly chopped
Cooked wholewheat noodles tossed in a little sesame oil or Thai rice. to serve

Accompaniment

Method

1
Heat a wok over a high heat and add 1tbsp of the oil. Season the chicken with a little salt and pepper and stir
fry with the garlic for 3-4 minutes until it has browned.

Remove from the wok and keep warm. Add the remaining 1tbsp of oil to the wok and add the pineapple, ginger, tomatoes, beansprouts, spring onions, oyster sauce and sugar. Stir fry for about 1 minute before adding the stock.

Providing you still have the wok over a high heat, it should instantly come to the boil.

Cook for about 3 minutes until the sauce is becoming thick and sticky. Return the chicken to the pan along with the coriander.

Toss to combine and serve with the noodles or rice.