Cooking Directions
Serves: 4
Put the marinade ingredients in a bowl and add the chicken, mix well. Leave to stand for 15 mins (or longer if possible) then roll the chicken in corn flour until coated. Heat some oil in a pan until almost smoking hot and deep fry the chicken for a couple of mins until crisp. Place on to a tray and set aside.
Heat the remaining oil in a frying pan and add the carrots, onion, peppers, oyster mushrooms and bean sprouts. Stir fry quickly for 1 min.
Add the Proper Tomato Ketchup mix and bring to the boil. Add the fried chicken, pineapple and a pinch of Chinese five spice, mix well and season.
Serve with rice or noodles and garnish with chopped spring onion.
Ingredients
- 4 chicken breasts (sliced into 1 ½ cm slices)
- corn flour for coating
- 50ml vegetable oil
- 2 carrots, halved lengthways and sliced thinly at an angle
- ½ onion, halved and sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- handful oyster mushrooms
- handful bean sprouts
- 120g fresh pineapple, diced
- Chinese five spice
- salt and pepper
- 4 spring onions, sliced
For the marinade:
- 2 tbsp soy sauce
- 1tbsp white wine
- 2 garlic cloves, crushed
- 3 tbsp of grated ginger
Seasoning:
- 150g Tracklements Proper Tomato Ketchup
- 200ml water
