Pineapple Chicken

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AWARD WINNING RECIPES 2003

Ingredients :
1 piece chicken breast (500g, thinly sliced)
4 pieces canned pineapple rings (diced)
150g fresh pineapple (diced)
1 green capsicum (sliced)
1 tomato (cut into wedges)
Corn flour for coating chicken
Oil for deep-frying

Marinade :
1 teaspoon salt
1 tablespoon tomato sauce
1 egg
1 teaspoon curry powder
1 tablespoon corn flour

Sauce :
1 tablespoon thai chili sauce
1 tablespoon chili sauce
3 tablespoons canned pineapple juice
1 teaspoon lemon juice
1 tablespoon sugar
½ teaspoon salt

Method :
1. Combine chicken breast with marinade and season for 30 minutes. Then coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.

2. Leave 1 tablespoon oil in wok, put in pineapple, capsicum, tomato and stir well. Pour in sauce and cook until thicken.

3. Add in fired chicken breast, stir well and dish up.

Remarks :
You may use boneless chicken thigh to substitute chicken breast.

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