1 Large Yellow Onion
1 Garlic Bulb
1 inch nub of Ginger
2 Chicken Breasts
3 Peppers
4 Carrots
3 Celery Stalks
1 Large Can Pineapples
1/2 cup Vinegar
1/4 cup Soy Sauce
2 Tbsp Ketchup
1/4 cup Honey
2 Tbsp Oil
1 Bay Leaf
Salt
Crush the garlic, thinly slice the ginger, and chop the onion. Throw this into a big wok with some oil and fry up. Separately cube the chicken and brown in a pan. Once browned nicely, add this to the wok and throw in some thickly chopped carrots, celery, and peppers. Add the bay leaf now. Stir this around in the pan with the oil for 5 minutes then the pineapples, juice included, the vinegar, soy sauce, ketchup and honey to taste.
Balance the flavours, adding more salt to taste or more sweetness or sourness as necessary.
Serve with some nice white rice!
For a thicker sauce add some corn flour or rice flour.
1 Garlic Bulb
1 inch nub of Ginger
2 Chicken Breasts
3 Peppers
4 Carrots
3 Celery Stalks
1 Large Can Pineapples
1/2 cup Vinegar
1/4 cup Soy Sauce
2 Tbsp Ketchup
1/4 cup Honey
2 Tbsp Oil
1 Bay Leaf
Salt
Crush the garlic, thinly slice the ginger, and chop the onion. Throw this into a big wok with some oil and fry up. Separately cube the chicken and brown in a pan. Once browned nicely, add this to the wok and throw in some thickly chopped carrots, celery, and peppers. Add the bay leaf now. Stir this around in the pan with the oil for 5 minutes then the pineapples, juice included, the vinegar, soy sauce, ketchup and honey to taste.
Balance the flavours, adding more salt to taste or more sweetness or sourness as necessary.
Serve with some nice white rice!
For a thicker sauce add some corn flour or rice flour.
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