Pineapple Chicken Stir-Fry Recipe

About this recipe

A flavorful dinner dish featuring tender chicken chunks stir-fried with vibrant vegetables and sweet pineapple, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Chicken Breast Fillets
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Mushroom Closed Cup Box
• - Doves Farm Organic Chickpea Flour
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Egg Of The Sun - Miyazaki Mango - SPECIAL RESERVE, Pre- Order
• - Pineapple
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Tata Salt
• - Ktc Vegetable Oil
• 125G Valencia Fried Almonds With Salt, 125G

Instructions

1. 1. Skin the chicken breasts and cut them into bite-sized chunks.
2. 2. In a mixing bowl, mix 1 cup of chickpea flour with 1/2 cup of chicken broth; set aside.
3. 3. In a separate bowl, mix 1 cup of flour with salt and pepper to taste.
4. 4. Dip the chicken chunks into the chickpea flour mixture, then coat them well in the flour mixture.
5. 5. Heat 1/2 cup of oil in a stainless steel pan until very hot.
6. 6. Fry the chicken chunks in the hot oil for 3 to 5 minutes or until they turn golden brown and are cooked through. Remove from the oil and drain on paper towels.
7. 7. In another pan, heat 2 tablespoons of oil over medium heat. Add 1 diced onion and sauté until translucent.
8. 8. Add 1 diced courgette, 2 sliced carrots, and 1 cup of sliced fresh mushrooms to the pan. Stir-fry for 5 minutes.
9. 9. Add 1 cup of diced mango and stir-fry for another 2 minutes.
10. 10. Toss the fried chicken chunks into the vegetable mixture and stir well to combine.
11. 11. Garnish with 1 cup of chopped almonds and serve hot.