Pineapple Chicken

Name: Pineapple Chicken
Prep time: 30 min
Cook time: 30 min
Ingredients: 500 grams chicken mini fillets (or chicken breast); 2 large egg whites (lightly beaten); 60 grams flour (plain); 2 tbsp olive oil; 1 pinch salt; 1 tbsp brown sugar; 30 grams butter; 1 ½ tbsp cornflour; 1 tin pineapple slices (in juice); ½ tsp fresh ginger (grated); 1 tsp soy sauce; 240 ml chicken stock

Easy

Serves:

Indulge in the delectable flavors of Pineapple Chicken as it tantalizes your taste buds. This irresistible dish brings together succulent chicken with the tropical sweetness of pineapple, creating a harmonious fusion of savoury and fruity notes that will leave you yearning for more. The vibrant colours and enticing aroma of Pineapple Chicken will captivate both your eyes and your palate. Whether you're preparing a delightful weekday supper or hosting a special gathering, this recipe is sure to impress with its unique and mouth-watering combination of ingredients. Embark on a culinary adventure and savour the irresistible flavours of Pineapple Chicken

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Ingredients
Method

500 grams chicken mini fillets or chicken breast
2 large egg whites lightly beaten
60 grams flour plain
2 tbsp olive oil
1 pinch salt
1 tbsp brown sugar
30 grams butter
1 ½ tbsp cornflour
1 tin pineapple slices in juice
½ tsp fresh ginger grated
1 tsp soy sauce
240 ml chicken stock

Tenderize the chicken between sheets of cling film until it is 1 cm thick
Dip the chicken in egg whites and coat it in flour, shaking off any excess
Heat the oil and butter in a frying pan and fry the chicken in batches until it turns brown
Place the fried chicken on absorbent kitchen paper to drain
Meanwhile, blend the cornflour with the pineapple slices and juice in a small saucepan
Add the grated ginger, soy sauce, and chicken stock to the mixture and bring it to a boil, stirring constantly until the sauce thickens
Slice the chicken and serve it drizzled with the sauce

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Ingredients

500 grams chicken mini fillets or chicken breast
2 large egg whites lightly beaten
60 grams flour plain
2 tbsp olive oil
1 pinch salt
1 tbsp brown sugar
30 grams butter
1 ½ tbsp cornflour
1 tin pineapple slices in juice
½ tsp fresh ginger grated
1 tsp soy sauce
240 ml chicken stock

Method

Tenderize the chicken between sheets of cling film until it is 1 cm thick
Dip the chicken in egg whites and coat it in flour, shaking off any excess
Heat the oil and butter in a frying pan and fry the chicken in batches until it turns brown
Place the fried chicken on absorbent kitchen paper to drain
Meanwhile, blend the cornflour with the pineapple slices and juice in a small saucepan
Add the grated ginger, soy sauce, and chicken stock to the mixture and bring it to a boil, stirring constantly until the sauce thickens
Slice the chicken and serve it drizzled with the sauce