1 Tbspn Cornflour (corn starch)
1/4 cup soy sauce
440g can pineapple pieces in natural juice, drained, reserving juice
1/4 cup white wine vinegar
1/4 cup brown sugar
1 TBSPN MCT Oil
500g chicken breast fillets (all fat removed)
1/2 green capsicum cut into thin strips
1/2 red capsicum cut into thin strips
1/2 red capsicum cut into thin strips
3cm piece ginger, peeled, grated
2 garlic cloves crushed
steamed rice to serve
Combine cornflour and soy sauce in a jug. Stir until mixture is smooth. Add reserved pineapple
juice, vinegar and sugar. Stir until sugar has dissolved. Heat oil in a non stick frying pan or wok
over medium high heat. Add chicken and cook for 3 minutes each side or until light golden. Add
capsicum, ginger and garlic to pan. Cook for 1 to 2 minutes or until tender. Add soy sauce mixture
to pan and bring to the boil. Reduce heat to medium low. Add pineapple pieces. Simmer,
uncovered, for 10 minutes or until sauce has thickened and chicken is cooked through. Serve with
rice.
1/4 cup soy sauce
440g can pineapple pieces in natural juice, drained, reserving juice
1/4 cup white wine vinegar
1/4 cup brown sugar
1 TBSPN MCT Oil
500g chicken breast fillets (all fat removed)
1/2 green capsicum cut into thin strips
1/2 red capsicum cut into thin strips
1/2 red capsicum cut into thin strips
3cm piece ginger, peeled, grated
2 garlic cloves crushed
steamed rice to serve
Combine cornflour and soy sauce in a jug. Stir until mixture is smooth. Add reserved pineapple
juice, vinegar and sugar. Stir until sugar has dissolved. Heat oil in a non stick frying pan or wok
over medium high heat. Add chicken and cook for 3 minutes each side or until light golden. Add
capsicum, ginger and garlic to pan. Cook for 1 to 2 minutes or until tender. Add soy sauce mixture
to pan and bring to the boil. Reduce heat to medium low. Add pineapple pieces. Simmer,
uncovered, for 10 minutes or until sauce has thickened and chicken is cooked through. Serve with
rice.
Little Leakers
Sweet And Sour Chicken
