Recipe Cuisine: Chinese
Theme: Soul Spicy
sweet and sour with a twist
By: Denise Sweeney
Ingredients
- 600g Chicken cubed
- 2 tbsp Sesame oil
- 3 tbsp Gluten free soy sauce
- 2 tbsp Cornflour
- 1 tbsp mirin
- 2 tbsp black vinegar
- 2 cloves garlic minced
- 1 cm ginger finely chopped
- Crispy chili oil to taste
- 1 cup fresh pineapple
- 1 red and 1 green capsicum sliced
- 1 onion sliced
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Mix sesame oil, cornflour, 2 tbsp soy sauce, mirin and black vinegar together to a fine paste and mix thoroughly through the chicken. Refrigerate for 30 minutes
- Stir fry the chicken until cooked through, then add garlic, ginger, 1 tbsp of soy sauce, pineapple and the stir through crispy chilli oil to taste (I like 2 tbsp)Cook for 1-2 mins but leave the veggies crispy
- Serve with rice or noodles and crispy raw vegetables and herbs
