Pineapple chicken stir-fry
This tasty stir-fry is quick to prepare, ideal for a mid-week supper.
10 ml (2 t) canola oil
4 garlic cloves, crushed
500 g chicken breast fillets, cut into strips
salt and pepper
1 each red and green pepper, cut into strips
125 g button mushrooms, sliced
2 baby marrows, cut into thin rounds
4 spring onions, cut into thin rounds
1 small pineapple, cut into thin strips
25 ml (5 t) soy sauce
15 ml (1 T) teriyaki sauce
fresh coriander and 5 ml (1 t) toasted sesame seeds to serve
1 Grease a wok or frying pan with nonstick spray. Add the oil, heat and stir-fry the garlic and chicken until browned and just done. Season with salt and pepper. Remove from pan.
2 Grease the pan again with nonstick spray and stir-fry the red and green pepper strips, mushrooms, baby marrows and spring onions until just done but still crunchy. Cover the pan to allow the veggies to steam-fry for a few minutes.
3 Add the chicken and pineapple and stir-fry to heat through.
4 Pour the sauces over and mix.
5 Sprinkle the coriander and toasted sesame seeds on top and serve.
Preparation time: 15 minutes Cooking time: 15-20 minutes