Prep time: 15 min | Cooking time: 10 min
500g chicken thigh fillets, sliced
1 tablespoon cornflour
1 egg, lightly beaten
2 tablespoons peanut oil
1 red capsicum, chopped
1 green capsicum, chopped
1 onion, cut into wedges
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
210ml bottle AYAM Sweet and Sour Sauce
1 tablespoon AYAM Soya Sauce
225g can pineapple pieces in juice
1. Combine the chicken and cornflour in a bowl, add the egg, stir until combined. Heat 1 tablespoon of the oil in a wok or frying pan. Add half the chicken and stir-fry until cooked through, remove. Repeat with 1 tablespoon of the oil and remaining chicken.
2. Heat remaining oil, add the capsicums, onion, ginger and garlic and stir-fry over high heat for 1 minute or until almost tender. Add the sweet and sour sauce, soya sauce, undrained pineapple and chicken and stir-fry for 1 minute or until hot.
Hint: Chicken can be substituted with 500g firm white fish fillets, cut into 2cm chunks.
Serving suggestion: Serve with AYAM Instant Noodles