Easy Pineapple Teriyaki Chicken

 (recipe from the Easy Food magazine)

Serves 4

Ingredients:

• 1 tbsp cornflour
• 1 tbsp water
• 40 gr brown sugar
• 2 tbsp honey
• 120 ml soy sauce
• 60 ml white wine vinegar
• 1 garlic clove, crushed
• ½ tsp ground ginger
• ½ tsp black pepper
• 2 tsp vegetable oil
• 4 chicken breast fillets, sliced
• 150 gr tinned pineapple chunks, drained

To Serve:

• rice
• spring onions, sliced
• sesame seeds

Step One 

 In a cup, stir together the corn flour and water. Transfer the mixture into a sauce pan and add the brown sugar, honey, soy sauce, vinegar, garlic, ginger and black pepper. Place over a medium-high heat and bring to a boil. Allow to boil for one minute, then reduce the heat and simmer for 5-6 minutes, stirring occasionally.Turn off the heat and set aside for 10-15 minutes, allowing the sauce to cool and thicken.

Step Two

 Heat the oil in a wok over a high heat. Fry the chicken in batches until browned and transfer to a plate lined with kitchen paper.

Step Three

 When all of the chicken has been browned, return it all to the wok and add the sauce and the pineapple. Cook for 3-4 minutes until the chicken is completely cooked throughout and the sauce is thick and sticky .

Step Four

 Divide the chicken and pineapple between four serving pates, each with a portion of rice. Pour over the excess sauce from the pan and sprinkle sliced spring onion and sesame seeds over the top.

Poftă Bună!!!!