Method
- To make the sauce, whisk the pineapple juice and cornflour in a small bowl until there are no lumps. Add the soy sauce and vinegar and stir. Set the sauce aside.
- Heat oil over a medium heat in a frying pan. Add garlic and ginger and stir-fry for 1 minute.
- Add chicken and stir-fry for 5 minutes, stirring continuously until the chicken is starting to brown.
- Add vegetables a little at a time. Start with the denser vegetables that will take longer to cook (such as carrot and cauliflower).
- Stir through the sauce and pineapple pieces. Bring to the boil and simmer for 10 minutes.
- Serve with rice.
Notes
Choose vegetables that are in season, they will be cheaper and fresher. If you don’t have fresh vegetables on hand, a bag of frozen stir-fry vegetables works well in this recipe.
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