A beautiful combination of flavours ready in no time at all.
Ingredients
- 800g boneless chicken thighs – cut into bite size pieces
- Garlic salt and freshly ground black pepper
- 1 tablespoon cooking oil
- 1 red capsicum – sliced
- 1 onion – sliced
- 1 tablespoon fresh ginger – grated
- 4 cloves garlic – crushed
Sauce
- 425g can pineapple chunks in juice – drained with ¼ cup juice reserved
- 1/3 cup hoisin sauce
- 1/3 cup chicken stock
- ¼ cup pineapple juice – from the canned pineapple
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 teaspoons cornflour
- Sesame seeds and chopped spring onion for serving
Method
- In a small bowl, combine all the sauce ingredients – set aside.
- Season the chicken with the garlic salt and pepper. Heat the oil in a large frying pan or wok over a high heat. Brown the chicken.
- Add in the red capsicum and onion. Stir fry for 4 – 5 minutes.
- Add in the ginger and garlic, stir fry for 1 minute.
- Pour in the sauce and stir until the sauce thickens.
- Serve sprinkled with sesame seeds and chopped spring onion.