Ingredients
- 1 large egg (lightly whisked)
- 1/3 cup all-purpose (plain)
- 1/4 cup water, cold
- 1 cup water, boiling (extra)
- 400 grams boneless skinless chicken thighs (fillets, coarsely chopped)
- 2 tablespoons oil (vegetable or peanut oil, plus 1 tablespoon extra)
- 1 can (225 gram) pineapple (pieces in natural juice, drained)
- 1 red capsicum (coarsely chopped)
- 1 cube (20 gram) chicken stock
- 1/4 cup white vinegar
- 2 tablespoons honey
- 2 teaspoons soy sauce
- 1 tablespoon cornflour
- Coriander leaves, to serve
How to Make
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Step 1: Whisk egg, flour and cold water in a bowl and add chicken and toss to coat.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
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Step 5: Divide into serving bowls and garnish with coriander leaves.
We hope you enjoy this recipe!
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