Sunday,24 February, 2019
Current issue | Issue 1337, (23 - 29 March 2017)
Sunday,24 February, 2019
Issue 1337, (23 - 29 March 2017)

Ahram Weekly

Chicken sweet and sour stir fry

Chicken sweet and sour stir fry
Chicken sweet and sour stir fry

Serves 4-6

1 kg chicken breast fillets (cubed)
1 onion (chopped)
2 stalks spring onion (sliced with green stems)
1 tsp crushed garlic  
2 tbsp fresh grated ginger
Juice of 2 lemons
1/4 cup each:  dark soy sauce + sweet ‘n sour sauce + ketchup + raw cashews (broken)
1 tbsp brown sugar
1/2 cup pineapple juice
1/2 cup preserved pineapple (diced)
2 tbsp balsamic vinegar
Flour for dusting
Butter + sesame oil
Salt + pepper + ginger powder + Chinese spices + nigella seeds + sesame seeds

Place chicken cubes in a wide colander.  Put colander in the sink.  Rinse them well with lemon juice by stirring with a spatula.  Lightly dust chicken cubes with a mixture of flour, salt, pepper, ginger powder, Chinese spices, nigella and sesame seeds; to coat.  Heat a wok on high.  Add butter and oil.  Stir fry to sear and slightly brown chicken cubes; in batches; over medium heat.  Remove by means of a slotted spatula; upon kitchen paper towels.  Add more butter and oil; if needed.  Stir chopped onion until translucent.  Stir in fresh ginger until fragrant.  Season with Chinese spices.  Add sauces, ketchup, brown sugar, vinegar and pineapple juice.  Bring to the boil.  Return chicken cubes to cook in the sauce; covered, over medium heat and only for 15 minutes.  Add garlic, diced pineapple, cashews, spring onion, more sesame and nigella seeds.  Stir them in to slightly wilt and incorporate with the rest of ingredients and remove away from heat.  Serve stir fry with fried fluffed vermicelli.

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