A quick and easy weekday meal stuffed to the gill with flavour.
Recipe by Anna Montali
Assisted by Nomvuselelo Mncube
Photograph Graeme Wyllie
Sweet and sour stir-fried chicken
- 45ml (3 tbsp) soy sauce
- 20ml (4 tsp) white wine
- 5 chicken breasts, skinless and deboned, cut into thin strips
- 10ml (2 tsp) cornflour
- 45ml (3 tbsp) oil
- 1 garlic clove, finely chopped
- 20ml (4 tsp) fresh ginger, finely chopped
- 2 small carrots, thinly sliced
- ½ onion, finely chopped
- ½ red pepper, seeded and thinly sliced
- ½ yellow pepper, seeded and thinly sliced
- 200g oyster mushrooms, sliced
- handful bean sprouts
- 2 pineapple rings, finely sliced
- 2 spring onions, diagonally sliced, plus extra for garnish
- 2,5ml (½ tsp) Chinese five-spice
- rice, cooked, to serve
Mix the soy sauce and wine together in a bowl and add the chicken. Rub to coat well and leave to marinate for at least 2 hours.
Roll the marinated chicken pieces in the cornflour.
Heat 30ml (2 tbsp) of the oil in a wok or large frying pan and fry the chicken for a few minutes on all sides, turning until crispy. Remove from the pan and set aside.
Heat the remaining oil in the same pan and sauté the garlic and ginger for a few seconds. Add the carrots, onion, peppers, mushrooms and sprouts and stir-fry for a minute, stirring continuously. Return the chicken to the pan, together with the pineapple, spring onion and five-spice. Mix well, heat through and serve with rice of your choice.