A simple, flavourful meal that will have the whole family
coming back for seconds
4 Moy Park Chicken Breast Fillets, sliced
1 tbsp cornflour
1 tbsp water
40g brown sugar
2 tbsp honey
120ml soy sauce
60ml white wine vinegar
1 garlic clove, crushed
1/2 tsp ground ginger
1/2 tsp black pepper
150g tinned pineapple chunks, drained
Spring onions, sliced
In a cup, stir together the cornflour and water.
the mixture into a saucepan and add the brown sugar, honey, soy sauce, vinegar,
garlic, ginger and black pepper. Place over a medium-high heat and bring to a
Allow to boil for one minute, then reduce the heat and simmer for 5-6
minutes, stirring occasionally. Turn off the heat and set aside for 10-15
minutes, allowing the sauce to cool and thicken.
Heat the oil in a wok over a high heat. Working in batches
so as not to overcrowd the pan, fry the chicken until browned, transferring to
a plate lined with kitchen paper.
When all of the chicken has been browned, return it all to
the wok and add the sauce and pineapple.
Cook for another 3-4 minutes until the
chicken is completely cooked throughout and the sauce is thick and sticky.
Divide the chicken and pineapple between four serving
plates, each with a portion of rice.
Pour over the excess sauce from the pan
and sprinkle sliced spring onions and sesame seeds over the top.
Your local Northern Ireland Moy Park stockist: