Skip to main content

Ingredients 16 items

  • 2 tablespoons vegetable oil
  • 1 medium onion or 150 g, cut into small cubes
  • 350 g skinned chicken breasts , cut into cubes
  • ½ tablespoon fresh ginger , finely chopped
  • 1 medium green bell pepper or 100 g, cut into large cubes
  • 1 medium red bell pepper or 100 g, cut into large cubes
  • 1 stick celery or 75 g, cut into cubes
  • 1 cup canned and drained pineapple or 200 g, cut into large cubes
  • For the sauce:
  • 2 cups water or 500 ml
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 teaspoon brown sugar
  • 2 teaspoons corn flour
  • 2 teaspoons tomato paste
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chili sauce

How to prepare

  1. Heat oil in a large wok or a non-stick saucepan. Add and cook onion and chicken over medium high heat with stirring for 3-4 minutes.
  2. Add ginger, bell peppers, celery and pineapple. Cook with stirring for 2-3 minutes.
  3. Combine all ingredients for the sauce in a small cup. Then add it to the chicken mixture. Bring to boil and simmer with stirring for 2-3 minutes.
  4. Serve with cooked rice or rice noodles.

Nutritional informations

Discover other recipes

cheesecake

Date Cheesecake

Banana Pudding

Banana Pudding

Beans and Tortellini Soup

Beans with Cheese Tortellini Soup

VIEW MORE RECIPES
Chat with us