Sweet And Sour Pineapple Chicken
A dish with a perfect blend of sweet, sour and fiery tastes which will make your tongue tingle.
Good to Know
Add more greens like sweet peas or broccoli to make it a more balanced meal.
|500 g||chicken breast, skinless & cut into pieces|
|500 g||chicken thigh, skinless & cut into pieces|
|2 teaspoon||MAGGI® Homemade Chicken Stock|
|3 tablespoon||cooking oil|
|1 tablespoon||ginger, shredded|
|8||bird’s eye chilli, bruised|
|5 stalks||lemongrass, bruised|
|2||onions, peeled, cut into wedges|
|20 pieces||kaffir lime leaves|
|2 stalks||ginger flower, cut each into 4 slices|
|1||pineapple, peeled cut into cubes|
|100 g||MAGGI® Chilli Sauce - Thai|
|100 g||MAGGI® Tomato sauce|
|1 tablespoon||MAGGI® CukupRasa™|
|1 teaspoon||thick soy sauce|
- Soak up the chicken in the marinade and let it marinate overnight.
- Heat 3 tablespoons of oil, stir-fry ginger, bird’s eye chilli, lemongrass, onions, kaffir lime leaves and ginger flower. Add in chicken and give it a good stir.
- Add in seasoning, stir well and allow the chicken to simmer until it’s cooked thoroughly. Add cubed pineapple and fry for 1 minutes.
- Dish up and drizzle over lemon juice and sprinkle over mint leaves. Enjoy while it’s hot!
Energy 260 kcal