Tuesday, January 4, 2011

Fruity Nutty Chicken

The following is an adaptation of a recipe I saw from the T.V. show Poh's Kitchen. It's a Malaysian Chinese chicken stir fry dish with interestingly enough some fruits like honeydew added in. I like the bright colours of this dish as well as the different textures, flavours and the sweetness that comes from the fruits and sauce.


600g chicken breast, cubed
2 small capsicum (green/red/yellow), cubed
1 medium sized carrot, cubed
300g honeydew, cubed
150g toasted cashew nuts
225g tinned pineapple pieces, syrup juice drained
4 tbsp cooking oil
2 garlic cloves, crushed

Marinate (A)

2 tsp baking soda
2 tsp oyster sauce
2 tsp chicken stock powder
2 tsp light soy sauce
1 tsp sesame oil
¼ tsp pepper (powder)
½  tsp sugar

Seasoning (B)

6 tbsp tomato sauce
6 tbsp plum sauce
1 tbsp vinegar
2 ½  tbsp sugar
8 tbsp water
2 tsp cornflour
Salt (optional)


  1. Marinate the chicken meat with the baking soda for 20 minutes and then rinse the chicken thoroughly (make sure that the chicken is properly rinsed clean of the baking soda). Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 10 minutes.
  2. Heat up the oil in a wok over medium heat and sauté garlic till fragrant.
  3. Add chicken and stir fry till almost cooked through.
  4. Add in carrots and capsicums.
  5. Pour in (B) and bring to boil.
  6. Add honeydew and pineapple pieces.
  7. Lastly, mix in cashew nuts.
  8. Dish up and serve hot with rice.

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