Poultry and Game Recipes - Stir-fried Chicken with Pineapple Recipe

  
 

Poultry and Game Recipes - Stir-fried Chicken with Pineapple Recipe

Ingredients

Serve 2

  • oil, for deep-frying

  • 50 g/2 oz tempura flour or self-raising flour

  • 75 ml/3 fl oz water

  • 125 g/4 oz skinless, boneless chicken, cut into bite-sized pieces

  • 1 tablespoon vegetable oil

  • 150 g/5 oz fresh pineapple, cut into chunks

  • 1 tomato, cut into 8 pieces

  • 1 tablespoon tomato puree

  • 1 tablespoon palm sugar or light muscovado sugar

  • 50 g/2 oz cashew nuts

  • 4 1/2 teaspoons light soy sauce

To garnish:

  • 1 spring onion, diagonally sliced

  • coriander sprigs

Method:

  1. Heat the oil in a preheated wok or frying pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.

  2. Meanwhile, thoroughly mix together the flour and water to make a coating batter. Coat half the chicken pieces in the batter and deep-fry them until they are golden brown.

  3. Remove from the oil and drain on kitchen paper. Repeat the process with the rest of the chicken.

  4. Pour off the oil, wipe the wok clean with kitchen paper, then heat the vegetable oil in it.

  5. Add the pineapple, tomato, tomato puree, sugar and cashew nuts and stir-fry for 2 minutes.

  6. Add the soy sauce and stir, then return the batter coated chicken to the pan and stir again over a high heat. Serve, garnished with the spring onion and coriander sprigs.