September 30, 2017
Main Dish, Poultry, Chicken,
Fruit, Pineapple, Vegetables, Peppers, Asian, Quick Meals, Weeknight Meals, Wok/Stir-Fry, Non-Dairy, Boneless Pieces, Kosher Meat more
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"From Recipe* April '17"
Whisk egg, flour and cold water in a bowl and add chicken and toss to coat.
Heat a wok or large frying pan over high heat and add oil, swirl to coat surface and then stir fry chicken, in batches for 3 minutes or until golden brown and then drain on paper towel.
Add extra oil to wok and stir fry pineapple and capsicum for 3 minutes or until capsicum is tender and then add half the extra boiling water, crumble stock cube, vinegar, honey and soy sauce and bring to the boil.
Whisk the remaining extra boiling water and cornflour in a bowl and add to capsicum, mixture, cook and stir for 1 minute or until the sauce thickens and then return chicken to wok and stir to combine.
Divide into serving bowls and garnish with coriander leaves.
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