• 500 g chicken breast, cut into bite-size pieces
  • 1 can tinned pineapples in syrup
  • 2 carrots, cubed
  • 2 cloves garlic, minced
  • 4 tbsp cornflour
  • 1/2 cup plain flour
  • 1/2 tsp salt
  • 1 tsp fresh thyme (or any other herb of your choice)
  • 1 egg
  • 75 ml water
  • 1/2 cup tomato sauce
  • 2 tbsp Worcestershire sauce
  • 3 tbsp brown sugar
  • extra cornflour and water
  • 1/4 cup oil for frying
Although this dish is certainly not Zimbabwean, I enjoy making it. It reminds me of the first  “days” when my hubby and I were dating 🙂 We’d have Chinese food every now and then.

There are obviously many ways to prepare this dish and this is one of them :D. My husband and daughters loved it. Do give it a go and let me know how it goes with you. This can be served with rice, potatoes or pasta.

Equipment

  • Bowl
  • Slotted spoon
  • Frying pan
  • Chopping board
  • Sharp knife
  • Tablespoon
  • Measuring jug

Instructions

  1. Get your ingredients together. These include; 500 g chicken breast, cut into bite-size pieces
    1 can tinned pineapples in syrup
    2 carrots, cubed
    2 cloves garlic, minced
    4 tbsp cornflour
    1/2 cup plain flour
    1/2 tsp salt
    1 tsp fresh thyme (or any other herb of your choice)
    1 egg
    75 ml water
    1/2 cup tomato sauce
    2 tbsp Worcestershire sauce
    3 tbsp brown sugar
    extra cornflour and water
    1/4 cup oil for frying
  2. Separate the pineapple pieces from the syrup and cut them further into bite-size pieces. Reserve the juice for use later.
  3. Put your cornflour, plain flour, salt, herbs, egg and water into a bowl. Give a quick mix until well combined.
  4. Add the bite-size chicken pieces. Ensure that each piece is coated well. Heat oil in pan.
  5. Fry the chicken in batches until golden brown on both sides. (We’re frying it in batches to avoid over-crowding the pan which leads to the chicken cooking unevenly).
  6. When cooked, removed from pan using slotted spoon and set aside. Drain excess oil from pan, leaving about 1 tbsp.
  7. Add the carrots and garlic to the same pan. Fry for 2 min. Add tomato sauce, Worcestershire sauce, Pineapple syrup, brown sugar and water. Give a quick stir and simmer for about 3 min.
  8. Mix 1/2 tbsp cornflour with a little water to make a paste. Pour this mixture into the pan. Allow to simmer for another 3 min, stirring regularly.
  9. Return the chicken to the pan and add the pineapple pieces. Stir and ensure every piece of chicken is coated evenly with the sauce. Enjoy!

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