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Cantonese-Style Fruity Chicken

Cantonese-Style Fruity Chicken

A quick sweet-and-savoury chicken stir-fry with pineapple, peppers and a glossy soy sauce.

27 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep12 mins cook27 mins total

  1. Toss the chicken with half the soy sauce and the black pepper. Mix the cornflour with the cold water in a small bowl, then set it aside.

  2. Heat the oil in a large wok or frying pan over high heat. Stir-fry the chicken for 4–5 minutes until golden and cooked through, then transfer it to a plate.

  3. Add the onion, garlic and peppers to the pan. Stir-fry for 2–3 minutes until glossy but still slightly crisp.

  4. Return the chicken to the pan and add the pineapple, remaining soy sauce, rice vinegar and chicken stock. Bring the sauce to a lively simmer.

  5. Stir the cornflour mixture again and pour it in. Toss for 1–2 minutes until the sauce turns glossy and coats the chicken and fruit.

  6. Check the seasoning, then serve with steamed jasmine rice and the sliced spring onions.

Notes

Serve with steamed jasmine rice and scatter over the spring onions just before eating.
About this recipe

This Cantonese-style chicken pairs tender pieces of chicken with sweet pineapple and crisp peppers in a light, glossy sauce.

It is ready in about 30 minutes and is best served with steamed jasmine rice.

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