| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 500 grams Chicken Thigh Fillets trimmed, cut into cubes
- 500 grams Pineapple cut into small pieces
- 1 Brown Onion halved, thinly sliced
- 1 Red Capsicum seeds removed, cubed
- 150 grams Green Beans topped, diagonally halved
- 2 tablespoons Arrowroot
- 3 tablespoons White Vinegar
- 2 tablespoons Brown Sugar
- 2 tablespoons Soy Sauce
- Long Grain Rice Cooked
Ingredients
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Instructions
- Heat half the oil in a wok or large frying pan over high heat. Add half the chicken and stir fry for 2-3 minutes or until well browned. Transfer to a plate and repeat with remaining chicken.
- Heat remaining oil in wok over medium heat. Add pineapple, onion, capsicum and beans and stir-fry for 2-3 minutes.
- Combine arrowroot with a little vinegar. Add to the wok with the remaining vinegar, sugar, soy sauce, and chicken. Toss for 1-2 minutes or until the sauce comes to the boil and thickens slightly.
- Serve the sweet and sour chicken with the rice. Sprinkle with sliced green shallots, if desired.
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