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Chicken with Pineapple and Baby Corn

Ingredients

  • 2 whole chicken breasts (skinned and boned)
  • 1 tablespoon sherry
  • 1 tablespoon cornflour
  • oil for frying
  • 3 sticks celery, sliced diagonally
  • 1 red pepper
  • 6 spring onions
  • 1 teaspoon ginger (chopped very fine)
  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces (drained, reserve ½ liquid) 
  • 1 x 440g can corn kernels (reserve ½ liquid)
  • 2 small chicken stock cubes
  • 1 tablespoon soy sauce
Measurements guide

Product used

Ingredients

  • 2 whole chicken breasts (skinned and boned)
  • 1 tablespoon sherry
  • 1 tablespoon cornflour
  • oil for frying
  • 3 sticks celery, sliced diagonally
  • 1 red pepper
  • 6 spring onions
  • 1 teaspoon ginger (chopped very fine)
  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces (drained, reserve ½ liquid) 
  • 1 x 440g can corn kernels (reserve ½ liquid)
  • 2 small chicken stock cubes
  • 1 tablespoon soy sauce
Measurements guide

Product used

Ingredients

  • 2 whole chicken breasts (skinned and boned)
  • 1 tablespoon sherry
  • 1 tablespoon cornflour
  • oil for frying
  • 3 sticks celery, sliced diagonally
  • 1 red pepper
  • 6 spring onions
  • 1 teaspoon ginger (chopped very fine)
  • 1 x 440g can GOLDEN CIRCLE Pineapple Pieces (drained, reserve ½ liquid) 
  • 1 x 440g can corn kernels (reserve ½ liquid)
  • 2 small chicken stock cubes
  • 1 tablespoon soy sauce
Measurements guide

Method

Cut chicken meat into bite-size pieces. Dip in sherry and coat in cornflour. Fry in a little oil. Drain and remove.

 

Slice celery diagonally and dice pepper. Chop spring onions. Add these with the grated ginger to a little oil, frying for 1 minute. Add pineapple pieces, corn and reserved liquid from cans. Crumble stock cubes over.

 

Add chicken and soy sauce combined with rest of sherry and cornflour. Simmer briefly until sauce thickens.

 

Serves 4.

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