Chicken Breasts Chinese Style Recipe
Ingredients
| Chicken breasts | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Carrot | 1 | |
| Pineapple slice | 2 , canned | |
| Cornstarch | 1 Teaspoon | |
| Oil | 5 Tablespoon | |
| Leeks | 2 , thinly sliced | |
| Dry sherry | 3 Tablespoon | |
| Sugar | 1/2 Teaspoon |
Directions
Rub salt on the chicken breasts and sprinkle over the soy sauce.
Grate the carrot finely; cut the pineapple slices into small pieces and toss in the cornstarch.
Cut the chicken into thin strips.
Heat the oil in a frying pan and fry the chicken for 3 minutes.
Add the carrot and leek slices and fry for a further 2 minutes, then add the pineapple pieces.
Cover and cook over a moderate heat for 12 minutes.
Stir in the sherry and sugar.
Serve with rice.
Grate the carrot finely; cut the pineapple slices into small pieces and toss in the cornstarch.
Cut the chicken into thin strips.
Heat the oil in a frying pan and fry the chicken for 3 minutes.
Add the carrot and leek slices and fry for a further 2 minutes, then add the pineapple pieces.
Cover and cook over a moderate heat for 12 minutes.
Stir in the sherry and sugar.
Serve with rice.
Chef
