Saturday, 1 April 2017


1 kilo chicken breast fillets
2 carrots, julienned
1 onion sliced
1 red capsicum, sliced
1 cup apricot jam
1/2 cup trident tomato and chilli sauce
439 gram tin of "Dole" pineapple chunks, drained

in a large frypan, saute chicken in a little oil till cooked but not brown. drain from pan and put aside.

in same pan, saute the onion, capsicum and carrot in a little oil until onion is translucent.

add the chicken back to the pan along with the jam, sauce and pineapple.

bring to the boil stirring till jam is melted and well combined.

turn heat down and simmer till vegies are tender.

serve with rice.

No comments:

Post a Comment