Name: Crispy plum chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup cornflour; 1 egg, lightly beaten; 500 gram chicken breast fillets, cut into 2-3 cm pieces; 1 medium red capsicum, chopped; 1 medium carrot, thinly sliced; 120 gram green beans, topped, cut in half; 225 gram can pineapple pieces in natural juice, drained; 3/4 cup plum sauce; 2 teaspoon soy sauce; 2 green onions, cut into 2 cm lengths cooked jasmine rice, to serve; vegetable oil, to shallow-fry

Ingredients

1/3 cup cornflour

1 egg, lightly beaten

500 gram chicken breast fillets, cut into 2-3 cm pieces

1 medium red capsicum, chopped

1 medium carrot, thinly sliced

120 gram green beans, topped, cut in half

225 gram can pineapple pieces in natural juice, drained

3/4 cup plum sauce

2 teaspoon soy sauce

2 green onions, cut into 2 cm lengths cooked jasmine rice, to serve

vegetable oil, to shallow-fry

Method

1.Combine cornflour, egg and chicken in a medium bowl. Season with salt and pepper.

2.Pour oil into a wok or large, deep frying pan to 2cm deep. Heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-try chicken,in batches, for 3-4 minutes or until golden brown and crisp. Drain on paper towels. Cool oil slightly; drain all but 1 tablespoon of oil from wok.

3.Heat wok over moderate heat. Add capsicum, carrot and beans; stir-fry for 3-4 minutes or until vegies are just tender. Add chicken, pineapple and sauces. Stir-try for 1 minute more or until chicken is glazed. Remove from heat; add onion.

4.Serve chicken mixture with rice.