Pineap­ple chicken stir-fry

This tasty stir-fry is quick to pre­pare, ideal for a mid-week supper.

YOU Low Carb - - Contets -

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

4 por­tions

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