The perfect recipe for those sudden midday hunger pangs
Ingredients
2 tbsp sesame oil or olive
oil 1 red
onion 1 clove garlic, finely chopped
2 colored bell peppers (green or red
) 10 small corn cobs
1 carrot, finely chopped
1 tbsp. grated
fresh ginger 1/2 cup classic
ketchup 1/3 cup sugar
1/3 cup white vinegar
2 tbsp soy
sauce 1 can pineapple (400 g)
1 tbsp cornstarch
Optional: 1 tbsp each of Worcestershire sauce and oyster sauce
For the chicken
2 chicken breast fillets, cut into bite-sized pieces
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
ΣΧΕΤΙΚΑ ΑΡΘΡΑ
Chicken and pesto salad
Instructions
Heat sesame oil in a skillet over high heat and add the onion; sauté for 2 to 3 minutes. Cut the peppers (green and red) into pieces and add them to the skillet, along with the fresh ginger, garlic, and carrot, and cook for another 2 to 3 minutes.
In a bowl, combine the ketchup, sugar, white vinegar, a few drops of oyster sauce, and a little soy sauce. Mix well and pour the sauce into the pan.
Lower the heat and add the pineapple. In a small bowl, combine a little pineapple juice with cornstarch. Stir to combine and pour it into the pan to thicken the sauce.
Fry the chicken. When it’s done, add it to the pan with the sauce. Stir, and the dish is ready.
Source: in.gr
