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

• - Chicken Breast Fillets
• 250 G Veenas Fresh Garlic
• 540G Birds Eye Steamfresh 4 Garden Mix Steam Bags
• 420G Epicure Peach Slices In Syrup
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 1 Kg Carrots - 1kg
• 250 Ml Kikkoman Less Salt Soy Sauce
• 50 Cl Apple Cider Vinegar 50Cl
• - Silver Spoon Granulated Sugar
• 500 G Brown & Polson Cornflour
• - Ktc Vegetable Oil
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 4 X 135G Birds Eye Steamfresh Super Sunshine Mix 4 Steam Bags
• Single Capsicum/Green Pepper (Single)
• 500G White Pearl Italian Pudding Rice 500g

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, 1/2 teaspoon ginger powder, 2 tablespoons cornstarch, and 3/4 cup chicken broth 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 peach 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.