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September
24
2006

PINEAPPLE PEPPER CHICKEN

[WW CHICKEN P60] 

1 TABLESPOON OIL
8 CHICKEN THIGH CUTLETS
30g BUTTER1 TEASPOON GRATED FRESH GINGER
1 TIN PINEAPPLE PIECES1 RED PEPPER [sliced]
2 TEASPOONS CORNFLOUR¼ CUP PINEAPPLE JUICE
1 ½ TABLESPOONS BROWN VINEGAR  HEAT OIL IN PAN, ADD CHICKEN & COOK UNTIL CHICKEN IS WELL BROWNED & TENDER. REMOVE CHICKEN FROM PAN; DRAIN ON ABSORBENT PAPER.

HEAT BUTTER IN SAME PAN, ADD GINGER, PINEAPPLE & PEPPER, COOK, STIRRING FOR 1 MINUTE. STIR IN BLENDED CORNFLOUR, WATER, PINEAPPLE JUICE & SUGAR, COOK, STIRRING UNTIL MIXTURE BOILS & THICKENS. RETURN CHICKEN TO PAN, STIR UNTIL HEATED THROUGH.

Damian Asian , trackback 39 views

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