Ingredients
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3 tablespoons rice wine vinegar
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2 tablespoons peanut butter
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2 tablespoons cornstarch
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1 tablespoon honey
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1 tablespoon sesame seed oil
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2 teaspoons ground ginger
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3 tablespoons cooking oil
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2 cups onions, roughly chopped
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1 1/2 cups baby carrots, cut into matchstick julienne
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2 garlic cloves, finely minced
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3 cups broccoli slaw mix
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2 cups broccoli florets
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1 lb boneless skinless chicken breast, cut into thin strips
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1 1/4 cups chicken stock
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1/3 teaspoon ground cayenne pepper (add more if you like Hot Stuff! hotter)
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7 tablespoons soya sauce
Instructions
- To make sauce: Blend all sauce ingredients together in a mini processor (this incorporates the peanut butter better into the sauce).
- Heat 1 tablespoon oil in skillet or wok until just smoking. Add chicken strips and stir-fry, moving chicken strips often, until cooked, about 4-5 minutes. Remove chicken from pan and set aside.
- In same skillet, add remaining 2 tablespoons oil and, when hot, add onion and carrot juilienne and stir-fry for 2-3 minutes. Add garlic, broccoli slaw mix and broccoli florets and continue to stir-fry a further 2-3 minutes. Finally, add drained pineapple chunks, cooked chicken strips and sauce to skillet and stir-fry a further 2 minutes, or until sauce has thickened and has coated the mixture. Total stir-fry time for vegetables should be 10-12 minutes, depending on how crisp-tender you like your veg. (I like to cover my pan the last couple of minutes and allow the veg to steam a bit as we like our veg on the softer side).
- Serve with steamed rice.
- Note: The chicken will be easier to cut into thin strips if you use partially frozen chicken breasts. Allow to thaw completely before proceeding before proceeding with recipe.