- 2 chicken whites, flattened
- 2 tablespoons [17.5 g] flour
- 1/4 cup [60 mL] oil
- 1/4 cup [60 mL] fresh or canned unsweetened pineapple juice
- 1/4 cup [60 mL] orange juice
- 1/4 cup [60 mL] tomato juice
- Juice of 1/4 lemon
- 1 teaspoon [5 mL] cornstarch
- 1 tablespoon [15 mL] cold water
- 1/3 cup [80 mL] fresh or canned drained unsweetened pineapple dices
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- Cut chicken whites into 1-inch [2.5-cm] pieces; flour chicken pieces.
- Heat oil into a wok or a heavy frypan until really hot.
- Brown chicken pieces into hot oil stirring until done, for approximately 3 minutes.
- Remove chicken pieces from wok or frypan; drain chicken pieces onto paper toweling.
- Mix together pineapple, orange, tomato and lemon juices.
- Pour mixed juices into chicken cooking juices, and bring mixture to a boil.
- Dissolve cornstarch into cold water and pour mixture into boiling liquids, stirring.
- Leave to simmer for approximately 1 minute, to thicken sauce until clear.
- Mix in reserved drained chicken pieces and pineapple dices.
- Well mix, and serve immediately.
- According to the age of the child, puree the whole mixture, cut chicken and pineapple into really tiny pieces, or serve as is.
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