Hawaiian stir fry
How to make my 20 Minutes ONLY Hawaiian 3 Cup Chicken Noodle Stir-fry, that is super easy and tasty! This ‘home is where the heart is’ recipe is the perfect balance between sweet, savoury, and spicy. Warning; you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe. I have never been the hugest fan of pineapple in food. Burgers and pizza, perhaps that’s a great combo, but I may be even a little scared to try it if I am being honest.
My second born loves Hawaiian pizza with all his heart; it’s his absolute favourite. Curiosity led me to try it with a little hesitation and it isn’t a terrible combination. How would I best describe it is salty, crispy, pieces of ham, with pineapple helping to lift the overall flavour profile of this pizza. The sweetness cuts through the salt and creates an out of this world palate sensation.
Ultimately this is what gave me the whimsical idea of making a sweet and savoury stir-fry, just to add variation to my favourite chicken stir-fry.
The frozen veggie section has such variety, and there is one that is specifically Hawaiian. Saving you time and money if you ask me, avoiding the laborious task of peeling the pineapple and chopping and dicing of all the vegetables. The only elements you need to be concerned with is the chicken and cooking the noodles correctly. Cook the noodles based on instruction, rinse with cold water, and set aside. If you are vegetarian, you can also substitute
chicken with mushrooms instead, and it will be just as delicious.
Ingredients
2 boneless chicken fillets with the skin on (cut into bite-sized pieces)
450g of noodles (cooked) 3 tbsp of soy sauce
2 tbsp of sugar
2 tbsp of oil
4 slices of ginger (sliced) 6 cloves of garlic (sliced or crushed)
1 Red chilli chopped(Optional)
Instructions
In a bowl, mix soy sauce, oil, and sugar till combined.
Cook noodles as per packet instructions, drain and set aside.
In a pan, drizzle in oil and turn the heat up to medium-high.
Once the pan is hot, add in the chicken and sauté together for three to four minutes.
After three to four minutes, add in sliced ginger, garlic, and chopped red chilli. Sauté together for another two to three minutes.
Add in the noodles and pour in the sauce. Pour in some Chinese cooking wine if you prefer and sauté for two to three minutes.
Warning; you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe