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有營食譜 |
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三色椒菠蘿雞柳 (4人份)
Stir-fry Chicken with Capsicum and Pineapple (4 Servings)
| 材料： | Ingredients: | | 雞柳 | 200克 | Chicken fillet | 200g | | 罐頭菠蘿（天然果汁浸） | 1小罐 | Canned pineapple(natural juice) | 1 can | | 黃、紅、綠三色椒 | 各1個 | Capsicum (red,yellow,green) | 1 each | | 洋蔥 | 1個 | Onion | 1 pc | | 橄欖油 | 3茶匙 | Olive oil | 3 tsp | | | | | | | 調味料： | Seasoning: | 生抽
| 1茶匙 | Soy sauce | 1 tsp | | 鹽 | 1/2茶匙 | Salt | 1/2 tsp | | 胡椒粉 | 少許 | White pepper | little | | 生粉 | 1茶匙 | Cornstarch | 1 tsp |
製法Method
1. 雞柳洗淨，去脂肪去筋，切粗條，加入醃料，備用。
2. 將菠蘿瀝乾及切件，汁備用。
3. 洋葱及三色椒切絲。
4. 燒熱1茶匙油，放入三色椒略炒，盛起備用。
5. 再落餘下2茶匙油，炒勻洋葱及把雞柳炒熟，將三色椒回鑊一同炒勻。
6. 加入菠蘿及半罐菠蘿汁快炒，加生粉水埋茨即成。
1. Rinse chicken fillet, remove fat, cut into thick shreds and marinate.
2. Drain pineapple and cut into pieces. Keep pineapple juice for later use.
3. Shred capsicum and onion finely .
4. Heat non-stick pan with 1 tsp oil, add capsicum and saute for 1 minute, dish up for later use.
5. Add remaining 2 tsp oil in pan, saute onion and chicken fillet until done.
Then put capsicum back to the pan and stir well.
6. Add pineapple, half can pineapple juice and quick stir. Thicken with cornstarch water.
本文摘自2011年12月8日《親子王》90期 開心餐盒
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