Saturday, 8 February 2014

Sunshine Chicken

There is no rocket science involved in making this dish, but I thought I would share it with you because it is fresh, clean and full of summer colour.


1 Onion
1/2 capsicum
4 cups mixed chopped vegetables ( I used Zucchini, squash, carrot, bok choi, spinach, whatever you have in the fridge)
1/2 cup chilli and ginger sauce 
1 tin of chopped pineapple (reserve the juice)
1/4 cup raw cashews
1 kilo chicken breast, sliced and chopped
2 cloves garlic
1 tbs olive oil

Chop onion and vegetables to desired size

Fry in a wok or non stick pan in a little olive oil until softened and then set aside.

Place the chicken in a bowl and coat with chopped garlic, and ginger and chilli sauce.

Reheat the pan and cook the chicken until sealed on all sides, then add the vegetables, pineapple, cashews and pineapple juice. Stirfry for 5-10 minutes until chicken is cooked and the vegetables are coated in sauce.

Serve on its own or with rice or quinoa. I had the chilli and ginger sauce from my visit to the Ginger factory but you could substitute with any sweet sauce or marinade. A sweet chilli sauce and fresh ginger would probably work just as well.

Hope you enjoy a nice summery dish. Do you have variations of this that you make at home?

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