Easy pineapple teriyaki chicken

• porsi: Serves 4

Bahan-bahan

1 tbsp comflour

1 tbsp water

40g brown sugar

2 tbsp honey

120mI soy sauce

60mI white wine vinegar

1 garlic clove, crushed

1/2 tsp ground ginger

1/2 tsp black pepper

2 tsp vegetable oil

4 Moy Park Chicken Breast Fillets, sliced

150g tinned pineapple chunks, drained

To serve:

Rice

Spring onions, sliced

Sesame seeds

Petunjuk

1 In a cup, stir together the cornflour and water. Transfer the mixture into a saucepan 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.

2 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.

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

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