Stir-fried Chicken Fillets with Pineapple and Young Ginger
Serve about 3 to 5 persons
| Fresh pineapple | 1/2 large |
| Young ginger | 10 slices |
| Chicken fillets (without skin) | 220 grams |
| Green and red bell peppers | Small amount, chopped |
| Ginger | 2 slices |
Marinade
| Shaoxing wine | 2 teaspoons |
| Light soy sauce | 1 teaspoon |
| Corn flour | 2 teaspoons |
Seasonings:
| Rice vinegar | 1 teaspoon |
| Sugar | 1 teaspoon |
| Corn flour | 1 teaspoon |
| Water | 2 tablespoons |
Preparation Method:
| 1. | Wash chicken fillets. Slice and marinate. |
| 2. | Dice pineapple and soak in water with dash of salt for 30 minutes. Drain and set aside. |
| 3. | Heat wok. Stir-fry ginger in small amount of oil. Add chicken fillets and stir-fry till almost done. |
| 4. | Add pineapple, young ginger, green and red bell peppers. Stir-fry for a while. Add seasoning and stir well to serve. |
Smart Tips
Avoid using pineapples canned in syrup in order to avoid excessive intake of sugar.
It is important to note that chicken fillets without skin are recommended as they contain 6 to 7 times less fat than chicken fillets with skin.
It is important to note that chicken fillets without skin are recommended as they contain 6 to 7 times less fat than chicken fillets with skin.
Information from: CHEU - Two Plus Three Every Day - Easy and Tasty Recipes
