Sweet And Tangy Halal Chicken Stir-Fry Recipe

About this recipe

This sweet and tangy chicken stir-fry combines tender chicken with pineapple, vegetables, and a flavorful sauce. Perfect for a quick and satisfying halal dinner.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 500 g Spt Frozen Mixed Vegetables
• 250 g Peach
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 107 g Weikfield Corn Flour (Starch) -Gluten Free
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Dg1 Garlic Powder
• 40 g On1Y Ginger Powder

Instructions

1. 1. Cut 500 g of chicken breast into bite-sized pieces and marinate overnight in 3 tablespoons of soy sauce, 1/2 teaspoon minced garlic, and 2 tablespoons vegetable oil. Drain before cooking.
2. 2. In a small bowl, mix 1/2 cup cider vinegar, 1/2 cup sugar, 1/4 teaspoon grated ginger, 2 tablespoons cornstarch, and 3/4 cup water until smooth. Set aside.
3. 3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and golden brown.
4. 4. Add 1/2 cup chopped mixed vegetables (such as bell peppers and carrots) to the skillet and stir-fry for 3-4 minutes until slightly tender.
5. 5. Stir in 4 oz of pineapple chunks and pour the prepared sauce over the chicken and vegetables. Cook for an additional 3-4 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly.
6. 6. Serve the sweet and tangy chicken stir-fry hot over steamed rice for a complete meal.