Sunday, September 28, 2008
Served with rice this quick and easy dish is sure to become a family favorite. Recipe serves 4.
1 tablespoon oil
1 teaspoon freshly chopped ginger
1 teaspoon freshly crushed garlic
1 medium onion, sliced
1 red pepper (capsicum), sliced
8 ounces (250 g) green beans, sliced
1 small pineapple, peeled and chopped
1 tablespoon oil, extra
1 tablespoon oyster sauce
2 teaspoons chili sauce (optional)
1 pound (500 g) chicken thigh fillets, sliced
2 teaspoons cornflour
2 tablespoons water
1. Heat oil in wok or fry pan, add ginger, garlic and onion and fry for 1 minute.
2. Add pepper, beans and pineapple. Fry for 1 minute, remove from pan.
3. Heat extra oil in pan, add sauces then 1/4 of the chicken, stir fry for a few minutes or until chicken is tender. Remove from pan. Continue to fry remaining chicken in the same way.
4. Blend cornflour and water, add to pan with vegetables and chicken, stir fry until mixture boils and thickens. Serve with steamed rice.