Recipe - Stir Fry Chicken With Pineapple

The honey pineapple shares the limelight in this simple, delicious and nutritious recipe. By itself, the pineapple is both sweet and sour. Pineapple adds colour and taste to the dish.

I use boneless and skinless chicken leg which is the juiciest part of the chicken.

The chicken thigh is cut into small pieces and marinated with light soy, dark soy, oyster sauce, sesame oil and a pinch of sugar for half an hour before cooking. Corn flour is also added to help tenderise the chicken.


Ingredients:
1 boneless chicken thigh, about 300 grams, cut into bite size
1 tsp of minced ginger
1 tsp of minced garlic
1 tbs of cooking oil
One quarter honey pineapple, about 150 grams, diced

Marinate

cut pineapple

1 tsp of  light soy
1 tsp of oyster sauce
1 tsp of dark soy
1 tsp of sugar
1 tbs of corn flour

Method:
Marinate the chicken and let it sit for about 30 minutes

Heat the oil in a wok or pan on medium till hot
Toss in the ginger and garlic, fry till fragrant, about 1 minute
Toss in the chicken and stir fry for about 2 minutes
Toss in the pineapple and stir fry for another 3 minutes.
The dish should be done.
    

A 6 minute video with Stephen Yan and his chicken and pineapple dish. He adds bell peppers, grapes and carrot to make the dish colourful and appetizing.




Cashew nuts, mushrooms, cucumber and corn also ways to add variety and taste to this chicken dish.
A 9 minute video with Stephen Yan.