Cider-Braised Chicken With Modi Apples and Kale
Recipe provided by Modi.
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40 mins
4-6
All Year
This one is for all the Pineapple lovers! Dinner just got a whole lot better with our new Pineapple & Chicken Stir Fry. Packed with Broccoli, Pineapple and Capsicum from your local Fruit and Veg shop, it’s a healthy, naturally sweetened dish.
Ingredients
- 2 tbsp olive oil
- 700g chicken breasts, diced
- 1 small red onion, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 small head broccoli, chopped into small florets
- 500g fresh pineapple, diced
- Sesame seeds, to garnish
- ¼ cup pineapple juice
- ¼ cup rice wine vinegar
- 1/3 cup soy sauce
- 1 ½ tsp sesame oil
- 2 tbsp cornflour
Method
- In a large pan, heat 1 tbsp olive oil before adding the diced chicken and cooking for 7-8 mins or until cooked through and browning on the edges. Once done, remove chicken from the pan and wipe out any excess liquid.
- Using the same pan, add remaining 1 tbsp of olive oil to the pan. Add the onion, capsicums, and broccoli and cook for another 7-8 mins or until the veggies are beginning to soften.
- Meanwhile, prepare the sauce in a medium bowl by whisking together the pineapple juice, vinegar, soy sauce, sesame oil and cornflour.
- When the veggies are ready, add the cooked chicken back into the pan, along with the sauce and diced pineapple. Cook over a medium heat for 5-6 mins or until the sauce has thickened.
- Serve on a bed of rice and sprinkle with sesame seeds. Enjoy!