Thursday, 1 May 2014


  • 500 Grams Chicken Breast
  • 2 Carrots Chopped
  • 1 Bunch Broccoli Chopped
  • 1 Tin of Baby Corn
  • ½ Tin of Pineapple Pieces

  • Sauce
  • ½ Cup Ketchup
  • ½ Cup Water
  • ½ Cup White Vinegar
  • 1 Cup White Sugar
  • 2 Tbsp Cornstarch
  • 1 Tbsp Lemon juice
  1. Do Sauce first.
  2. Mix corn starch into sugar thoroughly this will stop the sauce going lumpy.
  3. Add liquids cook on a medium heat until sugar dissolves and sauce thickens.
  4. Put aside.
  5. Heat a little oil in a wok/frypan (I use a dash of sesame oil with olive oil which adds an Asian flavour).
  6. Stir fry chicken until cooked.
  7. Add vegetables, stir fry just enough to get heat in them (I like the vegetables crunchy) or longer if you like them soft.
  8. Add tinned baby corn and pineapple.
  9. Pour sauce over and mix in thoroughly.
  10. Serve with white rice.
Don't forget to go check out Big Daz at his website Cooking with the Walkers