Ingredients:
- Chicken breast (cut in strips) 1
- Garlic (chopped) 4 cloves
- Oil 3 tbsp
- Pineapple 2 rings
- Worcestershire sauce 2 tbsp
- Chilli garlic sauce 4 tbsp
- Tomato ketchup 4 tbsp
- Lemon juice 1
- Red chilli crushed 1 tsp
- Black pepper powder 1/2 tsp
- Salt to taste
- Corn flour 2 tbsp (mixed in a little water to form paste)
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chivesHeat oil in a wok and fry garlic in it for a few seconds.
- Then add in chicken and pineapple, saute.
- Cook till the color changes, then add in Worcestershire sauce and reduce heat to low.
- Now mix in chili garlic sauce and tomato ketchup.
- Add in lemon juice, salt, crush red chili and black pepper powder, mix well.
- Simmer gently for a few minutes then increase the heat.
- Immediately add in corn flour while stirring.
- Serve hot with rice of choice.
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