1 tbsp oil
1 tsp grated fresh ginger
1 clove garlic
1 medium onion chopped
1 medium red pepper sliced
1 small bunch asparagus chopped
1 small pineapple chopped
1 tbsp oil, extra;
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp hot chilli sauce
500 gm chicken thigh fillets, sliced
2 tsp cornflour
2 tbsp water
METHOD:
Heat oil in wok or frying pan, add ginger, garlic and
onion stir fry one minute. Add pepper, asparagus and
pineapple, stir fry one minute, remove from pan.
Heat extra oil in pan, add sauces. Then quarter of the
chicken stir fry few minutes or until chicken is tender
remove from pan. Continue to fry remaining chicken in
the same way.
Blend cornflour with water add to pan with vegetables
and chicken stir fry until mixture boils and thickens.
Serves 4.
** This recipe is unsuitable to freeze or microwave.
!
© Malini's Kitchen - Printed from www.infolanka.com/recipes
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