Stir Fry Chicken with Pineapple, Peppers & Courgettes, Basmati Rice & Black Onion Seeds

A great recipe to use up that left over chicken, pork or beef.

To serve 2
250g cooked chicken breast diced
a quarter of a fresh pineapple, peeled & woody stem removed. Diced

1 medium sized red pepper deseeded & sliced
1 " " yellow " " "
1 medium onion finely sliced
1 inch fresh ginger grated
2 cloves garlic crushed
1 medium courgette (Zucchini) sliced into fingers
half a bunch of spring onions sliced on the diagonal. (including the green parts)
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2 tsps good oil (I use cold pressed rapeseed)
1.5 tbsp dark soy sauce
1 heaped teaspoon 5 spice seasoning
half a cup of chicken stock
1tbsp Chinese rice wine (Shaoxing) or dry sherry (optional)
2 tsp cornflour
1 tbsp tomato puree or even ketchup
seasoning if needed
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1 cup Basmati Rice soaked in cold water then rinsed
2 cups of boiling water
1 tsp salt
Kalongi Black Onion seeds to sprinkle (optional)
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In a pan cover the rice with the boiling water & salt
Cover, bring to the boil, cook for 1 minute only & turn off the heat.
Do not remove the lid.
Leave to stand for around 10 mins
Drain & fluff the rice before serving
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in a small dish mix together the cornflour, soy, 5 spice, tomato puree & stock & rice wine if using.
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Heat the oil in a hot wok or frying pan. Keep the heat on high throughout.
Add the sliced onions & peppers toss around
add the garlic & ginger
Add the courgettes " "
add the pineapple " "
Add the chicken & spring onions then immediately add the cornflour/stock mix
Quickly bring to the boil and it's ready to serve.
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The whole process should only take a matter of around 5-7 minutes. Quick cooking is essential to keep everything crisp & fresh.
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Serve the Rice sprinkled with a few Kalongi Seeds to add a tasty crunch to it.