Prep. Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
Sauce:
• 125 ml (½ cup) orange juice
• 45 ml (3 tablespoons) soy sauce
• 15 ml (1 tablespoon) rice vinegar
• A few drops of fish sauce
• 20 ml (4 teaspoons) brown sugar
• 10 ml (2 teaspoons) sesame oil
• About 7 ml (1½ teaspoon) cornflour
Stir-Fry:
• 4 chicken breasts, skin and bone removed
• Salt
• Canola oil
• 1 onion, cut into pieces
• 3 garlic cloves, crushed
• 10 ml (2 teaspoons) grated fresh ginger
• Half a pineapple, peeled and cut into thick slices
• 1 bag (100 g) of baby spinach and rocket
• Chinese rice noodles to serve
• Toasted sesame seeds
Method:
Sauce:
- Mix the ingredients and set aside.
Stir-Fry:
- Slice the chicken breasts and season with salt. Set aside.
- Heat some oil in a wok or large pan and stir-fry the onion, garlic and ginger until fragrant.
- Remove from the pan.
- Heat some more oil and stir-fry the chicken until tender and done. Add the pineapple and stir-fry rapidly.
- Return the onion mixture to the pan. Add the sauce and heat until it thickens slightly.
- Add the spinach and rocket and mix.
- Cook the noodles. Spoon the chicken stir-fry on top and sprinkle with sesame seeds.
You magazine 26 January 2012