Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Quick Pineapple Chicken Stir-Fry
This quick pineapple chicken stir-fry balances savoury chicken with bright, juicy pineapple for a lively, weeknight-friendly dish.
Ready in minutes and perfect with rice or noodles, it is a great option when you want bold flavour without a long cook.
Method
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- In a small bowl, mix soy sauce and honey, then set aside.
- Heat vegetable oil in a wok or large frying pan over medium-high heat.
- Add chicken pieces, season lightly with salt and black pepper, and stir-fry for 4-5 minutes until nearly cooked through.
- Add garlic and ginger, then cook for 30 seconds until fragrant.
- Add bell peppers and snap peas, and stir-fry for 2-3 minutes so they stay crisp.
- Add pineapple cubes and toss for 1 minute to warm through.
- Pour in the soy-honey sauce and stir well to coat everything evenly.
- Cook for another 1-2 minutes until the sauce thickens slightly and the chicken is fully cooked.
- Taste and adjust seasoning if needed, then serve immediately with cooked rice or noodles.
Ingredients
- 1 cup Snap Peas
- 1 tsp Ginger grated, optional
- 1 cup Bell Pepper mixed red and green, sliced
- 450 g Chicken breast boneless, skinless, sliced into bite-sized pieces
- Black Pepper, to taste
- Salt, to taste
- 2 cloves Garlic minced
- 1 cup Pineapple fresh, cubed
- 1 tbsp Vegetable Oil
- 2 tbsp Soy Sauce
- Rice cooked, to serve
- 1 tbsp Honey
Notes
Adjust seasoning to taste before serving for the best finish.
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