recipes_Australia_Issue_129_April_2017

6 recipes+ APRIL 2017

family budget family budget family budget family budget family budget

Toss your way to

budget-friendly main

Create a stir meals in no time

BUDGET TIP

Omit the red

capsicum. Use

green capsicum

instead

Sweet & Sour

Chicken Stir-fry

SERVES 4 PREP 15 minutes

COOK 15 minutes COST $3.50 a serve

1 egg, lightly whisked

⅓ cup plain flour

¼ cup cold water, plus 1 cup boiling,

extra

400g chicken thigh fillets, coarsely

chopped

2 tablespoons vegetable or peanut oil,

plus 1 tablespoon extra

225g can pineapple pieces in natural

juice, drained

1 red capsicum, coarsely chopped

1 large chicken stock cube

¼ cup white vinegar

2 tablespoons honey

2 teaspoons soy sauce

1 tablespoon cornflour

Coriander leaves, to serve

1 Whisk egg, flour and cold water

in a bowl. Add chicken; toss to coat.

2 Heat a wok or large frying pan

over high heat. Add oil; swirl to coat

surface. Stir-fry chicken, in batches,

for 3 minutes or until golden brown.

Drain on paper towel.

3 Add extra oil to wok; stir-fry

pineapple and capsicum for 3 minutes

or until capsicum is tender. Add half

the extra boiling water, crumbled stock

cube, vinegar, honey and soy sauce.

Bring to the boil.

4 Whisk the remaining extra boiling

water and cornflour in a bowl. Add to

capsicum mixture; cook and stir for

1 minute or until the sauce thickens.

Return chicken to wok; stir to combine.

Sprinkle with coriander.