1 piece chicken breast, thinly sliced
4 pcs canned pineapple rings, diced
2 green chillies, remove seed and diced – original recipe uses 1 green capsicum
2 red chillies, remove seed and diced - not in original recipe
1 tomato, cut into wedges
½ cucumber, remove seed and cut into wedges –not in the original recipe
1 small onion, diced – not in original recipe
cornflour for coating chicken
oil for deep frying
½ tsp sugar
1 egg white
1tbsp corn flour
1tsp cooking wine
1tbsp thai chilli sauce
1tbsp tomato sauce
3tbsp canned pineapple juice
1tsp lemon juice
½ tsp salt
1. Combine chicken breast with marinade and season for 2hours in fridge. Then coat with corn flour and deep fry in hot oil until cooked. Dish and drain.
2. Leave 1 tbsp oil in wok, put in onion fry till fragrant, add in pineapple, chillies, cucumber, tomato and stir well. Pour in sauce and cook until thick.
3. Add in fried chicken breast, stir well and dish up.