Halal Chicken And Pineapple Stir-Fry Recipe

About this recipe

A quick and flavorful dinner option featuring tender halal chicken, sweet pineapple, and vibrant vegetables in a savory stir-fry sauce. Perfect for solution seekers looking for a satisfying and easy-to-make meal.

Ingredients

• 250 g Spring Onion
• 100 g Coriander Leaves
• 500 g Meatzza Zing Boneless Breast Chicken Strips (Frozen)
• 200 g Premium Ginger
• 125 g Red Bell Pepper
• 100 g Garlic - Single Clove
• 200 g Pineapple Chunks
• 200 ml Sesame Oil
• 2 Kg Jasmine Gold Thai Rice
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 280 g Real Thai Sriracha Super Extra Hot Chilli Sauce
• 200 g Masterchow Red Chiili Sauce
• 10G Red Chili Powder
• 100 g Catch Garlic Paste
• - Rock Salt

Instructions

1. 1. In a bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1/2 tablespoon of red chili paste. Add 500 g of halal chicken strips and let them marinate for 15-20 minutes.
2. 2. Heat a wok or large skillet over high heat. Once hot, add 1 tablespoon of canola oil. Add the marinated chicken along with the marinade and stir-fry for about 2-3 minutes until the chicken is cooked through. Remove the chicken from the wok and set aside.
3. 3. In the same wok, add 1/2 tablespoon of thinly sliced ginger and 1/2 cup of sliced red bell pepper. Stir-fry for about 2 minutes until the vegetables are slightly softened.
4. 4. Add 1 thinly sliced garlic clove and 1/2 cup of pineapple chunks to the wok. Stir-fry for another 1-2 minutes until heated through.
5. 5. Return the cooked chicken to the wok. Add the remaining 1 tablespoon of soy sauce and 1/2 tablespoon of sesame oil. Stir everything together and cook for an additional 30 seconds to combine the flavors.
6. 6. Serve the stir-fry as is.