Chicken, Basil, and Pineapple Stir Fry
Ingredients
1 1/2 cups jasmine rice
2 tbsp vegetable oil
500g chicken breasts (boneless, skin off) thinly sliced
3 cloves of garlic crushed
2 1/2 cm fresh ginger grated
200g green beans trimmed
1 zucchini sliced (use more if small)
1 red capsicum thinly sliced
1 red onion thinly sliced
1 cup mung bean sprouts
1/2 Dole fresh pineapple with skin removed and cut into 2cm chunks
1 1/2 tbsp cornflour
1 handful fresh basil for garnish
1/2 cup roasted cashew nuts
1 broccoli divided into small florets
Sauce
4 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp brown sugar
Method
Rinse the rice and cook according to packet instructions
To make the sauce, in a small bowl, combine soy sauce, oyster sauce, fish sauce, and brown sugar. Set aside.
Heat a little oil in a wok or large pan over medium-high heat. Add the chicken and stir fry until it's cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add another splash of oil if needed. Add garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the broccoli, beans, zucchini, capsicum and red onion. Cook for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the pan along with the mung sprouts and pineapple chunks. Pour the prepared sauce over the ingredients in the pan. Stir and cook for an additional 2-3 minutes.
Mix the cornflour with equal quantity of water or a little more to make a smooth paste. Add to the stir fry and stir well to combine. Let it cook for another minute until the sauce thickens.
Add most of the basil leaves (leave some for garnish) to the stir fry.
Remove the pan from heat. Serve with rice and scatter with remaining basil leaves and cashew nuts.