Serves: 4
Hands-on time: 10 minutes
Hands-off time: 10 minutes
INGREDIENTS
¾ cup OROS Pineapple Concentrated Squash
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp corn flour
2 tsp crushed ginger and garlic
1 tsp each salt and pepper, to season
1 pack (400g) uncooked chicken breast strips
1 packet (375g) stir fry vegetables
Serving suggestion:
Cooked white rice
Thinly sliced spring onion
Fresh coriander
METHOD
1. In a small jar, add the OROS Pineapple Concentrated Squash, ¼ cup water, vinegar, soy sauce, corn flour, crushed ginger and garlic and salt and pepper, and shake until combined. Set aside until needed. Chef’s tip: This sauce can be stored in the fridge for up to 5 days!
2. Heat 3 tablespoons of oil in a large pan over high heat. Add the chicken and fry for 5 minutes. Transfer the cooked chicken to a bowl and stir fry the vegetables for 4 minutes. Add the chicken back into the pan with the OROS stir fry sauce.
3. Reduce the heat to medium-high heat. Cook for 30 seconds to 1 minute, stirring constantly, until the sauce thickens.
4. Spoon the chicken stir fry over cooked rice. Garnish with thinly sliced spring onions and fresh coriander, serve alongside a glass of OROS pineapple squash and ENJOY!
