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8 pax   35 minutes

Good to Know

Add more greens like sweet peas or broccoli to make it a more balanced meal.

Ingredients

500 g chicken breast, skinless & cut into pieces
500 g chicken thigh, skinless & cut into pieces
Marinade:
2 teaspoon MAGGI® Homemade Chicken Stock
½ tablespoon sugar
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
Seasoning:
100 g MAGGI® Chilli Sauce - Thai
100 g MAGGI® Tomato sauce
1 tablespoon MAGGI® CukupRasa™
1 teaspoon thick soy sauce
100 ml water
½ lemon, juiced
Garnishing:
mint leaves
lemon juice

Preparation

1. Soak up the chicken in the marinade and let it marinate overnight.

2. 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.

3. Add in seasoning, stir well and allow the chicken to simmer until it’s cooked thoroughly. Add cubed pineapple and fry for 1 minutes.

4. Dish up and drizzle over lemon juice and sprinkle over mint leaves. Enjoy while it’s hot!

Nutritional Info

Energy 260 kcal

Protein 23g

Fat 12g

Carbs 16g

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