IngredientsFor Sauce:
- 1/4 cup Soy sauce
- 2 tbsp Sugar
- 1 tbsp Vinegar
- 1 tbsp Tomato Ketchup
- 1/2 tsp Ginger grated
- 1 tbsp minced garlic
- 1 tsp Cornflour
For Stir Fry:
- 1/2 kg Chicken breast cut into 2-inch strips
- 2 tbsp Oil
- 1 Carrot cubed
- 1 Capsicum cubed
- 1/2 cup Peas
- Pineapple chunks drained
- 1/4 cup Pineapple juice
- 1 cup Boiled or stir fried rice
Cooking Method
- In a small mixing bowl, stir together the soy sauce, sugar, vinegar, ketchup, ginger, minced garlic, corn flour with reserved pineapple juice.
- Hot oil in a large pan over medium heat.
- Stir fry chicken pieces for 5-10 minutes or until chicken is no longer pink.
- Now add vegetables, stir-fry few more minutes.
- Now add pineapple chunks and sauce
- Cook for 2 minutes or until heated through.
- Remove from the heat and take it out in a serving bowl.
