Sunday, 23 July 2017


500 grams skinless chicken breast
1 cup corn flour
2 eggs, beaten

1 tablespoon olive oil
1 small red capsicum, diced
1 small green capsicum, diced
1 x 432 gram can pineapple pieces
1 1/4  cups sweet chilli sauce or to taste
2 spring onions, sliced

1/2 cup canola oil

dice chicken into 1 inch cubes. dip each cube into the flour then the egg then back into the flour, pressing to coat.

heat oil in a frypan over medium heat and cook the chicken until golden and crispy.  drain on paper towel and put aside.

heat the olive oil in a large frypan, over medium heat.  cook the capsicum until tender. add the pineapple and the sweet chiili sauce stirring till hot.  add the chicken and stir till chicken is heated through and coated with the sauce.

serve sprinkled with the spring onions.

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