Ingredients
- 700g chicken breast fillets sliced lengthways
- 200g gluten free sr flour
- 150ml cider
- 2 tbs soy sauce
- 1 tbs honey
- 2 tbs cornflour mixed with 2 tbs water
- 100ml tomato ketchup
- 100ml chicken stock
- 1 tbs sherry
- 1 red chilli, sliced
- 2 cloves garlic peeled and grated
- 3cm ginger peeled and grated
- 1 tbs veg oil
- 1 red pepper diced
- 1 green pepper diced
- ½ pineapple diced
- 1 onion peeled and diced
- 4 spring onions sliced
- 1 small bunch coriander
- Boiled rice
- Veg oil for frying
Method
In a large bowl mix the flour and cider. Coat the chicken, deep fry at 170c for 2 to 3 minutes then drain.
Heat a large frying pan, add the veg oil then the onions and peppers and fry for 3 minutes and add the pineapple to warm through.
Heat a large non stick pan until hot. Add the soy, honey, ketchup, sherry and stock, bring to the boil then simmer for 4 to 5 minutes. Thicken with the cornflour and mix.
Bring back to the boil then mix in the veg and chicken coat all over, then spoon onto a platter top with spring onions and coriander. Serve with rice.
Ingredients
- 700g chicken breast fillets sliced lengthways
- 200g gluten free sr flour
- 150ml cider
- 2 tbs soy sauce
- 1 tbs honey
- 2 tbs cornflour mixed with 2 tbs water
- 100ml tomato ketchup
- 100ml chicken stock
- 1 tbs sherry
- 1 red chilli, sliced
- 2 cloves garlic peeled and grated
- 3cm ginger peeled and grated
- 1 tbs veg oil
- 1 red pepper diced
- 1 green pepper diced
- ½ pineapple diced
- 1 onion peeled and diced
- 4 spring onions sliced
- 1 small bunch coriander
- Boiled rice
- Veg oil for frying
Method
In a large bowl mix the flour and cider. Coat the chicken, deep fry at 170c for 2 to 3 minutes then drain.
Heat a large frying pan, add the veg oil then the onions and peppers and fry for 3 minutes and add the pineapple to warm through.
Heat a large non stick pan until hot. Add the soy, honey, ketchup, sherry and stock, bring to the boil then simmer for 4 to 5 minutes. Thicken with the cornflour and mix.
Bring back to the boil then mix in the veg and chicken coat all over, then spoon onto a platter top with spring onions and coriander. Serve with rice.