December 02, 2008



1 pound chicken, cut into 2-inch cubes, brined in salted water for 1 hour
1/2 cup onions cut lengthwise
1/2 cup carrots cut lengthwise
1/2 cup zucchini cut lengthwise
3 garlic cloves
1 tbsp soy sauce
1/2 tbsp honey
1 tbsp sherry wine
1/2 balsamic vinegar
1 tbsp chill paste
1 tbsp peanut sauce
4 scallions, sliced, white and green separated
1 can(160z) pineapple pieces
Salt and black pepper, to taste
Oil, to cook
1/2 cup cilantro
4 cups cooked Basmati rice


1. In a wok coat it with oil, saute the onions, garlic,green chili,carrots and zucchini.
2.Mix the soysauce,honey,balsamic vinegar,chill paste, to cover. Add it to the wok and check for seasoning and bring to a simmer.
3. Add the chicken and cook until chicken is tender is extremely tender.
4. Add some pineapple juice from the tin.
5. Add the cooked rice and pineapple chunks
6. Garnish with cilantro.

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