Chicken
Main Courses
Sweet & Sour Chicken
4 servings
Ingredients
– 2 tbsp vegetable oil
– 350g sliced chicken breast
– 4 pineapple rings, chopped
– 125ml sweet and sour sauce
– 180g mixed Chinese vegetables/Chop Suey
– salt
Method
Swirl oil around the heated wok to smoking point.
Add chicken and salt and stir-fry for 3-4 minutes. Add the mixed vegetables and pineapple.
Add the sweet and sour sauce.
Cook for 2-3 minutes and serve with rice or noodles.
Cashew Chicken
4 servings
Ingredients
– 2 tbsp vegetable oil
– 350 g sliced chicken breast
– 180g mixed Chinese vegetables/Chop Suey
– 200ml chicken broth
– 100g cashew nuts
– 0,5 tsp salt
– 0,5 tsp sugar
– 1,5 tsp cornstarch
Method
Swirl oil around the heated wok to smoking point. Add chicken and salt and stir-fry for 3-4 minutes. Add the mixed Chinese vegetables and chicken broth. Cook 2-3 minutes, add the cashew nuts and sugar. Mix the cornstarch with water and add to thicken the sauce. Serve with rice or noodles.
Chicken with Mango Sweet & Sour
4 servings
Ingredients
– 2 tbsp sesame oil
– 350 g sliced chicken breast
– 1 mango, sliced into strips
– 250ml sweet and sour sauce
Method
Swirl oil around the heated wok to smoking point..
Add chicken and salt and stir-fry for 5-6 minutes. Add the sweet and sour sauce. Cook 2-3 minutes, add the sliced mango. Serve with rice or noodles.
Orange Honey Chicken
4 servings
Ingredients
– 2 tbsp vegetable oil
– 350 g sliced chicken breast
– 180 g mixed Chinese vegetables/Chop Suey
– 200 ml orange juice
– 75 g honey
– 100 g cashew nuts
– 3 tbsp ketjap asin/soy sauce
– 1/4 tsp ground ginger
– 1 tbsp cornstarch
Method
Mix orange juice, honey, ketjap asin, ginger and cornstarch in a bowl. Swirl oil around the heated wok to smoking point. Add chicken and stir-fry for 3-4 minutes. Add the mixed Chinese vegetables, cashews and sauce. Cook and stir over medium high till thickened.
Serve with rice or noodles.