Pineapple comoliments the chiken wonderfully in this dish 2-3 persons

time Preparation time 30 minutesCooking takes 15 minutes

ingredients

30/2 tablespoon light soy sauce

15ml, 1 tablespoon oil

15, 1 tablespoon cornflour

5gr 1tsp salt

30ml 2 tablespoon water sauce

750ml boned chiken breasts cut into cubes

sauce

7.5ml, 1/1/2 tablespoon cornflower

250ml /8 fl water or chiken stock

10ml / 2 tablespoon 2 tablespoons dark soy sauce

30ml /2 tablespoon oil

1 onion peeled and thinly sliced

2 spring onions finely chopped

30ml / 2c tablespoon oil

1 onion peeled and cut into chunks

2 spring onions , finely chopped

2.5cm / 1 inch fresh root ginger and thinly sliced

4-5 pineapple rings , cut into chunks

1. Mix the season ingredients together
2. Add the cubed chiken and marinade for 10-12 minutes . Mix the sauce ingredients together in a bowl
3. Mix the sauce ingredients together in a bowl . 4.Heat the oil in a wok and fry the onions for 2 minutes until just tender .. add the drained chiken and fry for 3-4 minutes . 5. Add the ginger root and fry for 1 minute 6. Add the remaining marinade and the sauce ingredients and bring to the boil . cook stairing until the sauce and bring to the boil . cook stairing until the sauce thickens then add the pineapple chunks . Heat throught . Remove from the heat and serve with fried rice .

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